When I created these mouth watering burgers with Slim Valley Fresh Foods we didn’t want them to be just another burger traditionally served on a bun. We wanted them to be the star of the meal but we also wanted them to be treated like a beautiful succulent piece of beef. Only the best of Extra lean Irish Beef go into making them along with 15g of strong Irish Cheddar and spring onion. Thats it! Stripped back, Naked like name stands! I wanted my burgers to ooze comfort and convenience for all of you. As you can see they are cooked in the tray, pop in the oven when you get home from work and ready in 15 minutes. Serve with my fluffy colcannon potato cake and top with a softly fried egg. It really is comfort food at its best!
You can buy my burgers here from Slim Valley Fresh Foods ➡ http://slimvalleyfreshfoods.com/product/thenakedblondie-burgers/
Makes 4 Colcannon cakes
4 medium rooster potatoes.
1 to 2 large savoy cabbage leaves shredded.
2 large spring onions/scallions.
1 large egg.
Salt and pepper to taste.
Low calorie cooking spray/ coconut oil/olive oil
Using left over mash will help the potato cakes hold together better in the pan when frying as you are not using flour to bind.
Shred the cabbage and boil for 2 minutes until soft. Drain leave to cool and ring out in some kitchen paper to remove excess water. Alternatively use left over cabbage which has been in the fridge overnight.
Combine the mash potato, shredded cabbage, spring onion, egg and season.
Make into patties and place on a tray to set up for a least an hour or overnight if you make them ahead of time.
Spray a hot pan with whatever your desired cooking oil and gently place the potato cakes into the pan.
Cook on each side for 5 to 6 mintes turning gently and cooking on the other side for a further 5 to 6 minutes.
Serve topped with the juicy Cheddar and spring onion burgers and a softly fried egg.