Description

These Cheesy Colcannon Balls take traditional Irish colcannon (mashed potatoes with cabbage or kale) and turn it into golden, crispy bites filled with gooey cheese. Crunchy on the outside and soft and savory on the inside, they’re perfect for St. Patrick’s Day, party appetizers, or using up leftover mashed potatoes.

Ingredients

2 cups mashed potatoes (cold or leftover works best)
1 cup finely shredded cooked cabbage or kale
2 green onions, chopped
1 cup shredded sharp cheddar cheese
Salt and pepper, to taste
1 egg, lightly beaten
1 cup panko breadcrumbs (plus more for coating)
1/2 cup all-purpose flour
1-2 eggs (for coating)

Oil, for frying (vegetable or canola)

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Instructions

Make the Filling:
In a large bowl, mix together the mashed potatoes, cooked cabbage or kale, green onions, cheddar cheese, 1 beaten egg, and 1 cup of panko breadcrumbs. Season with salt and pepper.
Form the Balls:
Scoop out about 2 tablespoons of the mixture and roll into balls. Repeat until all the mixture is used.
Set Up Breading Station:
Place flour in one bowl, beaten eggs in another, and additional panko in a third.
Bread the Balls:
Roll each ball in flour, dip in egg, then coat in panko. Set aside on a plate or tray.
Fry the Balls:
Heat about 2 inches of oil in a deep pan to 350°F. Fry the balls in batches for 2–3 minutes or until golden and crispy. Don’t overcrowd the pan.
Drain & Serve:
Remove with a slotted spoon and drain on paper towels. Serve hot with dipping sauces like sour cream, ranch, or spicy mustard.

Notes

You can bake or air fry these instead of deep frying. For baking: 400°F for 20 minutes, flipping halfway. For air frying: 375°F for 12–15 minutes.
Great for using up leftover mashed potatoes or colcannon.

Add a small cube of mozzarella inside each ball for extra cheesy centers.