Description
A fun and crispy twist on the classic Irish colcannon! These cheesy colcannon balls are made with mashed potatoes, cabbage, and gooey cheese, then rolled and fried until golden. They’re perfect as a side dish, appetizer, or even a St. Patrick’s Day snack.
Ingredients
-
3 cups mashed potatoes (cold, leftover works best)
-
1 1/2 cups green cabbage, finely shredded
-
1 tablespoon butter
-
1 cup sharp cheddar cheese, shredded
-
2 green onions, thinly sliced
-
Salt and pepper to taste
-
1 cup all-purpose flour
-
2 eggs, beaten
-
1 1/2 cups breadcrumbs (panko or regular)
-
Oil for frying
Instructions
-
In a skillet over medium heat, melt the butter and sauté the shredded cabbage until softened (about 5 minutes). Set aside to cool slightly.
-
In a large bowl, mix the mashed potatoes, sautéed cabbage, green onions, and shredded cheddar. Season with salt and pepper.
-
Scoop out tablespoon-sized portions of the mixture and roll into balls. Place them on a tray and refrigerate for at least 30 minutes to firm up.
-
Set up a breading station: one bowl with flour, one with beaten eggs, and one with breadcrumbs.
-
Roll each ball in flour, then dip in egg, then coat in breadcrumbs.
-
Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the balls in batches for 3–4 minutes or until golden and crispy.
-
Drain on paper towels and serve hot with your favorite dipping sauce.
Notes
-
Great use for leftover mashed potatoes.
-
Try mixing in cooked bacon or chives for added flavor.
-
You can bake them at 400°F for 20–25 minutes as a lighter alternative.
Nutrition
- Serving Size: 2 balls
- Calories: 210
- Sugar: 1g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg