Makes 8-10 patties

Preparation time 10-15 minutes Cooking time 15-20 minutes



  • 800 grams potatoes

  • ¼ tsp mustard powder

  • Salt & pepper to taste

  • 1 tbsp. almond milk (or alternative milk)

  • 3 cups shredded savoy cabbage

  • 1 long green onion

  • 1 tbsp. dried onion flakes

  • 1 tsp dried garlic powder



  1. Peel potatoes, cube and boil until tender about 6-10 minutes depending on cube size.

  2. Drain water from saucepan add mustard, almond milk, salt and pepper. Mash until smooth, add in remaining ingredients, and stir to combine.

  3. Divide mixture into 6-8 and form little patties.

  4. Heat non-stick skillet over medium high heat. Dry fry patties on first side until golden, turn over and cook until golden on the second side. Be very gentle with the patties and don’t over crowd the pan as this will make it hard to turn them over.

  5. Serve with salad and/or veggies, or even in a wrap, or a bun. These taste great cold as well!

Colcannon Patties

Oil free