By Aileen Cox Blundell
Not rated yet No Comments Published Feb 28, 2020Updated Jun 02, 2023
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I’m a proper Irish country girl raised in Co. Westmeath with sheep, and cows… So when it comes to St. Patrick’s Day recipes I’m traditional with a fun twist! That kind of sums me up in one sentence.
I was raised inMultyfarnham, Co.Westmeath which is about a 90km or 1.5-hour drive from Dublin. Almost in the very centre of Ireland and surrounded by farms, green fields and lots and lots of lakes and rivers. Multyfarnam is one of the most picturesque villages in Ireland. One little village shop, the post office, two pubs and two churches!
When I was younger my parents made me go to church on a Sunday (like most Irish kids). I hated mass though and would sneak out and go to the Franciscan Friary Church because it was so so nice in there (a medieval church built in 1268!!). Stain glass windows and so peaceful.
The Irish countryside was my playground and because of where our house was situated my summers meant swimming in the lakes, cycling everywhere and climbed every tree worth climbing. My Dad taught me how to play handball, Irish camogie (like hurling but for girls). My Mum, on the other hand, was (and still is) a superwoman! She cooked everything from scratch and rainy days were spent making Irish Stews, baking Irish brown bread and experimenting with whatever she had in the cupboards.
Both of my parents really rubbed off on me as you can probably guess.
While I love the country and kind of miss the sound of cows and sheep waking me up, I’m a half city girl now since I married a Dubliner. I’ve been in Swords in Dublin for over 18 years now and I couldn’t imagine living anywhere else in the world. Swords too is steeped in history and we have a castle that stands right on the main street of the town. If you ever come to Ireland it is only 7 minutes from Dublin airport and it’s so pretty and well worth a visit.
Some of our favourite places to visit in Dublin are:
- Swords of course – we have lots of good restaurants, nice parks and a castle to run around.
- Dublin’s fair city! – one of my favourite places. Dublin city is small and it doesn’t take long to walk around. Even though I live here at least once a year we play tourists for a day visiting museums and having picnics in St.Stephens Green.
- Phoenix Park – Situated in the city of Dublin. It is where our president lives. Where you’ll find Dublin Zoo and has so many wild deer just roaming around. It is twice the size of Central Park in New York and bigger than all the parks in London put together. Amazing for rollerblading, learning how to ride a bike with kids and of course having picnics.
The Most Amazing Irish Finger Food I’ve Ever Made:
On St. Patrick’s Day we like to take the kids to a local parade. It’s always a lot of fun! After the parade, we all come back home and I cook a few fun St. Patrick’s Day recipe. This year I’ve come up with something sooooooo fun and OMG delicious!
How cool are these Irish Colcannon Nuggets?!? We LOVE potatoes at our house, so these are the perfect blend of a traditional Irish recipe with a “city girl” twist. They make super St. Partick’s Day appetizers and are completely safe for baby-led weaning.
Irish Colcannon Nuggets are breaded in panko crumbs and then baked in the oven for about 20 minutes until they get lovely and crispy. The first time I formed them into little circles (great if you are making a double batch for a party). When I was making these the second time I was looking for a way to make them even more fun, that’s where the heart shape (you see) came in. If you take 3 hearts and put them together you get a shamrock- a classic for St. Partick’s Day recipe!
A few tips about this amazing St. Patrick’s Day recipe:
- Use panko bread crumbs- other crumbs won’t get as crispy.
- Add more or less cabbage depending on your personal taste (too much cabbage will make it too moist).
- If you find the mixture too soft when forming your nuggets, refrigerate for a few hours or overnight in a sealed container or bowl to firm up.
- FREEZER FRIENDLY!! These little nuggets are EXCELLENT when cooked from frozen. Just follow all the steps for making the nuggets, freeze until firm on a tray, then transfer to a freezer bag or container. Cook from frozen (you may need a few additional minutes).
- AIR FRYER AMAZING!! I don’t like to add too many kitchen gadgets to my recipe, but these colcannon nuggets are so perfect when you cook from frozen in the air fryer. So if you have one, give it a try!
Ok… I’ll stop yelling now, but truly, these are so crazy good!
Trust me, you just have to try this healthy St.Patrick’s Day recipe! I’m dying to see what you all think of them and PLEASE share your photos with me on Instagram and Facebook @babyledfeeding!
Happy St. Patrick’s Day from this Irish Country Girl to you.
Aileen
xoxo
More healthy St. Patrick’s Day recipes:
Breakfast
This recipe is the quickest brown bread you’ll ever make, and the most delicious.
Natural Treats
Super healthy version of the McDonalds Shamrock Shake.
On the Side
Baby Irish potato bites are an easy appetizer recipe for St. Patrick’s Day!
Dinner
A healthy traditional Irish Stew that is safe for baby led weaning.
St. Patricks Day Recipe – Colcannon Nuggets
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Prep: 15 minutes minutes
Cook: 20 minutes minutes
Total: 35 minutes minutes
Servings: 24 nuggets
(Hover over # to adjust)
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I'm a proper Irish country girl raised in Co. Westmeath with sheep, and cows. I've taken a traditional St. Partick's Day recipe and made it a finger food!
Ingredients
- 2 large handfuls shredded cabbage
- 3 tablespoons rapeseed oil
- 600g mashed potato 2 cups
- 2 teaspoons garlic powder
- 4 tablespoons flour
- 4 sprigs fresh thyme leaves
- 1 egg
- 1 cup Panko breadcrumbs
- A sprig of chive to serve
Method
Preheat oven to 180ºC. (350ºF)
Heat the rapeseed oil in a pan over medium heat then add the cabbage and cook until it starts to soften but still has a little bite to it.
Place the cooked cabbage on a chopping board and chop until it is really fine then empty into a bowl OR pre-chop in a food processor before cooking.
Add half of the potato, garlic powder, flour, and thyme leaves then stir well.
In a separate bowl, whisk the egg, then empty into the potato mixture. Stir well then add the remaining potato until it becomes a thick mixture.
Using a heart cookie cutter, divide the mixture into heart shapes, letting each one drop into the breadcrumb mixture. Cover with breadcrumbs then place onto a baking tray.
Drizzle over a little extra oil then bake in the oven for 20 minutes until crispy and golden, flipping halfway.
Serve 3 nuggets together to make a shamrock shape and add a sprig of chive for a super festive look.
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Recipe Notes & Tips
Make all nuggets as directed then freeze, uncooked, on a cookie sheet until firm. Transfer nuggets to a freezer bag or container. Cook from frozen as directed adding just a few additional minutes if necessary.
If using an air fryer, it is best to cook these nuggets from frozen.
Did you make this recipe?
Leave a comment below and tag @babyledfeeding on Instagram so we can see all the deliciousness!
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