Description
Cheesy Colcannon Balls are a delightful twist on traditional Irish colcannon, combining creamy mashed potatoes, finely chopped cabbage, and melted cheddar cheese into crispy, golden-fried bite-sized balls. Served with a tangy sour cream and Dijon mustard dipping sauce, these savory snacks are perfect as an appetizer or side dish.
Ingredients
Scale
Main Ingredients
- 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 at room temperature. If making fresh, cook, mash, and allow them to cool completely before proceeding.
- Prepare the colcannon mixture: In a large bowl, combine the cooled mashed potatoes with finely chopped cabbage, shredded cheddar cheese, and chopped green onions. Mix to incorporate evenly.
- Add binder and seasoning: Add the beaten egg, 1/4 cup breadcrumbs, salt, and pepper into the potato mixture. Stir thoroughly until well combined. If the mixture feels too wet to hold shape, gradually add a bit more breadcrumbs.
- Form the balls: Scoop out small portions of the mixture and roll into balls approximately 1.5 to 2 inches in diameter. Roll each ball in extra breadcrumbs to coat evenly.
- Fry the balls: Heat a generous amount of olive oil in a skillet over medium heat. Once the oil is hot, carefully add the colcannon balls in batches, ensuring not to overcrowd the pan.
- Cook until golden: Fry each ball for 2 to 3 minutes on each side, turning gently until all sides are golden brown and crispy. Use a slotted spoon to remove the balls and place them on paper towels to drain excess oil.
- Make the dipping sauce (optional): In a small bowl, combine sour cream or Greek yogurt with Dijon mustard, chopped fresh chives, salt, and pepper. Mix well to create a creamy dipping sauce.
- Serve hot: Present the cheesy colcannon balls warm alongside the prepared dipping sauce. Enjoy immediately for the best flavor and texture.
Notes
- Using leftover mashed potatoes helps the mixture hold better and prevents sogginess.
- Adapt the cheese to your preference; sharp cheddar gives a robust flavor, but mozzarella or gouda can be delicious alternatives.
- For a gluten-free option, use gluten-free breadcrumbs.
- Don’t overcrowd the skillet when frying to ensure even cooking and maintain crispiness.
- The dipping sauce is optional but adds a delicious tangy complement to the rich colcannon balls.
