A fun, bite-sized twist on traditional Irish colcannon! These crispy golden balls are packed with mashed potatoes, cabbage, and green onions—crispy on the outside, soft and savory inside.
Origin Colcannon Balls
Colcannon is a classic Irish dish of mashed potatoes mixed with cabbage or kale and scallions. These colcannon balls reimagine the dish as an appetizer or snack, often served during St. Patrick’s Day festivities or cozy gatherings.
What I Love About This Recipe
They’re comforting and crispy—like Irish croquettes! I love how the humble ingredients come together with great texture. Plus, they’re perfect for dipping, sharing, or serving as a side or party snack.
Also Read : Chef John’s Mulligatawny Soup
Colcannon Balls
Course: Recipes4
servings30
minutes30
minutes120
kcalIngredients
2 cups mashed potatoes (cold and firm)
1 cup cooked cabbage or kale, finely chopped
½ cup green onions, finely chopped
Salt and pepper to taste
1 egg (for binding)
½ cup grated cheese (optional)
1 cup breadcrumbs (for coating)
1 egg, beaten (for coating)
Oil for frying
Directions
- In a bowl, mix mashed potatoes, cabbage, green onions, salt, pepper, and egg. Add cheese if using.
- Shape mixture into small balls (golf ball size).
- Dip each ball into beaten egg, then roll in breadcrumbs to coat evenly.
- Heat oil in a pan over medium heat. Fry balls in batches until golden and crispy.
- Drain on paper towels and serve hot with your favorite dip.
Notes
- Use leftover mashed potatoes for best texture.
- You can bake them at 200°C (400°F) for 20–25 minutes if you prefer a lighter version.
