Tuscan Kale (Cavolo Nero) Almond Colcannon Cakes and Nero’s Coleslaw

Prep Time
Cook Time
  • 1 cup Shallots, finely choppd
  • 1/2 Tuscan kale(cavolo nero), trimmed
  • 300 grams cooked mashed potato
  • 1 tbsp continental parsley, chopped
  • 150 ml milk
  • 12 scallops
  • 50 ml Vegetable oil for sautéeing and shallow frying
  • 1/2 cup plain flour
  • 1/2 cup flaked almonds
  • 1/3 cup breadcrumbs
  • 2 eggs, whipped with 1/2 cup milk
  • to taste Salt and pepper
  1. Set aside eight Tuscan kale (cavolo nero) leaves and finely slice the rest.
  2. Heat oil in a pan and sauté sliced leaves. Add to potato with shallots, milk and mix well. Season to taste with salt and pepper. Stand to cool.
  3. In a bowl whisk together eggs and milk. In another bowl, combine breadcrumbs and almonds.
  4. Using a 5cm ring cutter, form colcannon mix into 12 small rounds. Remove rings and dust in flour. Dip in egg mix, then breadcrumbs and almonds. Refrigerate.
  5. For coleslaw, blanch Tuscan cabbage (cavolo nero) in boiling salted water for 2 minutes. Refresh, drain well and place in a bowl.  Add carrot, parsley, tomato, mayonnaise and lemon juice and mix well. Place 3 tbsp on each plate.
  6. Heat oil in a pan till hot and shallow fry colcannon till golden, turning as necessary. Drain on absorbent paper and season well. Place 3 per serve on top of coleslaw.
  7. Meanwhile, sauté scallops in a non-stick pan over very high heat until just cooked through. Divide between plates.
  8. Heat 1 tbsp in pan and sauté reserved whole leaves for garnish.