Air Fryer Colcannon Potato Cakes with Ham and Parsley Sauce

Wed, 29 October 2025

Air Fryer Colcannon Potato Cakes with Ham and Parsley Sauce

Serves 4

Ingredients:

For the Colcannon:

· 1kg potatoes, peeled

· 250g curly kale

· 100mls milk

· 100g butter

· Salt and pepper

· 2 tbsp flour

· 1 tsp olive oil

For the Ham:

· 1.5kg unsmoked ham fillet

· 250ml stock, apple juice or cider

· 1 bay leaf

· 2 tbsp honey

· 2 tbsp wholegrain mustard

· 1 tsp apple cider vinegar

For the Parsley sauce:

· 2 tablespoons butter

· 2 tablespoons plain flour

· 300ml milk

· 50ml vegetable stock or ham liquid

· 1 bunch fresh parsley, finely chopped

· Salt and black pepper, to taste

To serve:

· Crispy kale leaves

Method:

For the ham:

1. Add all ingredients bar the honey, mustard and apple cider vinegar (glaze) into your slow cooker and cook on high for 3.5 hours, allow to cool for 20 minutes.
2. Mix the glaze ingredients together and brush them over the ham, if there is a thick layer of fat, remove the top layer, score what is left underneath and add the glaze. Then air fry at 180c on the roast or air fry setting for about 15 minutes until the glaze is all golden.

For the potato cakes:

1. Cook the potatoes in a pan of boiling salted water for 15-20 minutes until tender.
2. Whilst the potatoes are cooking, wash the kale and remove the leaves from the stalks and roughly chop.
3. Heat a knob of butter and two tablespoons of water in a heavy based pan with a lid. When the butter has melted, add the kale with a pinch of salt.
4. Cover, shake well and cook over a high heat for 2-3 minutes until softened, drain off any liquid and season with salt and pepper.
5. Drain the potatoes, add in the butter and milk and mash until smooth, then mix in the kale, and season with extra with salt and pepper, if needed. Leave it to go cold,
6. When cooled, add 1-2 tbsp of flour to help them bind and shape better, use your hands to shape them into patties and then chill in the fridge for 30 minutes before air frying.
7. When ready to cook, preheat your air fryer to 200c on the air fry setting, then brush each side of the potato cakes with a little olive oil and air fry for 12 minutes, turning halfway.

For the Parsley sauce:

• Melt the butter over a medium heat. Stir in the flour to make a roux and cook for a minute.
• Gradually whisk in the milk and stock, slowly, ensuring there are no lumps. Continue to cook and stir until the sauce thickens. Add the chopped parsley and season with salt and black pepper.

For the crispy kale:

1. Remove the leaves from the stalk, mix with a little olive oil and salt & pepper and air fry at 190c on the air fryer setting for 4-5 minutes, keep an eye they crisp up quickly!

To serve:

· Place 2-3 cooked potato cakes on the plate.

· Slice or shred the ham and place on top of the potato cakes.

· Drizzle the parsley sauce on top and add a few crispy kale leaves.