Description
Cheesy Colcannon Balls are a fun, crispy take on traditional Irish colcannon! Made with creamy mashed potatoes, sautéed cabbage, green onions, and melty cheese centers, these bite-sized snacks are rolled in breadcrumbs and fried or baked until golden. Serve with sour cream, mustard dip, or as a crowd-pleasing party appetizer!
Ingredients
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2 cups mashed potatoes (cold leftovers work great)
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1 cup finely shredded cabbage (or kale), sautéed until soft
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2 green onions, finely chopped
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1 tbsp butter (for sautéing cabbage)
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Salt and pepper, to taste
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1/2 cup shredded sharp cheddar or mozzarella
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1/2 cup small cheese cubes (optional, for stuffed centers)
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1/2 cup all-purpose flour
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2 eggs, beaten
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1 cup breadcrumbs (panko or regular)
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Oil, for frying (or spray for baking/air frying
Instructions
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Make the base mixture:
In a large bowl, mix mashed potatoes, sautéed cabbage, green onions, and shredded cheese. Season with salt and pepper to taste. -
Shape into balls:
Scoop about 2 tablespoons of mixture and flatten slightly. Add a small cube of cheese to the center (if using), then roll into a ball. Repeat with the remaining mixture. -
Bread the balls:
Set up a breading station: place flour, beaten eggs, and breadcrumbs in separate bowls. Roll each ball in flour, then egg, then breadcrumbs, pressing gently to coat. -
Cook the colcannon balls:
To fry: Heat about 2 inches of oil in a deep pan to 350°F (175°C). Fry in batches for 3–4 minutes or until golden brown.
To bake: Preheat oven to 400°F (200°C). Place balls on a greased baking sheet, spray with oil, and bake for 20–25 minutes, flipping halfway.
To air fry: Preheat air fryer to 375°F (190°C). Air fry for 10–12 minutes, shaking halfway, until crispy.
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Serve:
Serve warm with sour cream, grainy mustard, or your favorite dipping sauce.
Notes
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Perfect for using up leftover mashed potatoes.
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Try mixing in chopped bacon or cooked leeks for extra flavor.
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Freeze uncooked balls for later and cook straight from frozen—just add a few minutes to the cooking time.