Description
Cheesy Colcannon Balls are crispy, golden-fried potato balls made with a traditional Irish colcannon mixture of mashed potatoes, cabbage, cheddar cheese, and green onions. Served hot with a tangy sour cream and Dijon mustard dipping sauce, these bite-sized snacks are perfect as appetizers or comforting finger food.
Ingredients
Scale
Colcannon Mixture
- 2 cups mashed potatoes (preferably leftover or cooled)
- 1 cup cabbage, finely chopped
- 1/2 cup shredded cheddar cheese (or any cheese of your choice)
- 1/4 cup green onions, chopped
- 1 egg, beaten
- 1/4 cup breadcrumbs (plus extra for coating)
- Salt and pepper to taste
For Frying
- Olive oil (for frying)
Dipping Sauce (Optional)
- 1/4 cup sour cream or Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp fresh chives, chopped
- A pinch of salt and pepper
Instructions
- Prepare the mashed potatoes: If using leftover mashed potatoes, ensure they are cooled to room temperature. If making fresh mashed potatoes, cook, mash, and allow them to cool completely before proceeding.
- Prepare the colcannon mixture: In a large bowl, combine the mashed potatoes, finely chopped cabbage, shredded cheddar cheese, and chopped green onions.
- Add binding ingredients: Add the beaten egg, breadcrumbs, salt, and pepper to the mixture. Stir thoroughly to blend all ingredients. If the mixture feels too wet and won’t hold shape, add additional breadcrumbs incrementally until firm enough to form balls.
- Form the balls: Scoop small portions of the potato mixture and roll them between your palms to form balls approximately 1.5 to 2 inches in diameter. Coat each ball by rolling it in extra breadcrumbs evenly.
- Heat the oil: Pour a generous amount of olive oil into a skillet and heat over medium heat until hot but not smoking.
- Fry the balls: Carefully place the colcannon balls into the hot oil in batches to avoid overcrowding. Fry each side for 2-3 minutes or until the balls are golden brown and crisp. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
- Prepare the dipping sauce (optional): In a small bowl, mix sour cream or Greek yogurt with Dijon mustard, chopped fresh chives, salt, and pepper. Stir until well combined.
- Serve: Serve the cheesy colcannon balls hot with the prepared dipping sauce on the side for a delicious and comforting snack or appetizer.
Notes
- For best texture, use cooled mashed potatoes to prevent the balls from becoming too soft or falling apart during frying.
- If you prefer baking over frying, preheat the oven to 400°F (200°C) and bake the balls on a parchment-lined sheet for 15-20 minutes, turning halfway through until golden and crisp.
- You can substitute cabbage with kale or spinach for a different flavor variation.
- Use gluten-free breadcrumbs to make this recipe gluten-free.
- The dipping sauce is optional but adds a tangy contrast to the rich colcannon balls.
