Description
Cheesy Colcannon Balls are a delightful twist on traditional Irish colcannon, combining creamy mashed potatoes, tender cabbage, and melted cheddar cheese into crispy, golden-fried bites. Perfect as a snack, appetizer, or side dish, these balls are served hot with a tangy sour cream and Dijon mustard dipping sauce that perfectly complements their rich, savory flavor.
Ingredients
Scale
Colcannon Balls
- 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
- Olive oil (for frying)
Dipping Sauce
- 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. For fresh mashed potatoes, cook and mash them first, then allow to cool.
- Make the colcannon mixture: In a large bowl, combine the cooled mashed potatoes with finely chopped cabbage, shredded cheddar cheese, and chopped green onions.
- Combine binding ingredients: Add the beaten egg, breadcrumbs, salt, and pepper to the mixture. Mix well until fully incorporated. If the mixture feels too wet to form balls, add more breadcrumbs gradually to achieve the right consistency.
- Shape the balls: Portion the mixture into small balls about 1.5 to 2 inches in diameter, then roll each ball in extra breadcrumbs to coat evenly.
- Heat oil and fry: Warm a generous amount of olive oil in a skillet over medium heat. Once hot, add the colcannon balls carefully in batches to avoid overcrowding.
- Cook until golden: Fry each batch for 2-3 minutes on each side, turning gently, until the balls are crispy and golden brown. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Prepare the dipping sauce (optional): In a small bowl, mix the sour cream or Greek yogurt with Dijon mustard, chopped chives, and season with salt and pepper to taste.
- Serve: Serve the cheesy colcannon balls hot alongside the dipping sauce for a delicious appetizer or snack.
Notes
- Using leftover mashed potatoes helps achieve a firmer texture and easier handling.
- If cabbage is not preferred, you can substitute with kale or spinach for a similar effect.
- Ensure the oil is hot enough before frying to prevent the balls from absorbing too much oil.
- The dipping sauce can be customized by adding garlic powder or lemon juice for extra flavor.
- For a gluten-free option, use gluten-free breadcrumbs.
- These balls can be baked at 400°F (200°C) for 20 minutes, turning halfway, as a healthier alternative to frying.
