A crispy, golden twist on the traditional Irish dish — these Colcannon Balls turn mashed potatoes, cabbage, and green onions into bite-sized, deep-fried or baked snacks perfect for parties or comforting appetizers.
Origin Colcannon Balls
Colcannon is a beloved Irish comfort food made from mashed potatoes and cabbage or kale. This playful variation transforms it into a handheld, crunchy snack — a popular pub-style reinvention.
What I Love About This Recipe
They’re crispy on the outside, soft and creamy on the inside, and packed with savory flavor. Great for using up leftover mashed potatoes or colcannon — and perfect with a dipping sauce or a pint of beer.
Alos Read : Overnight Baked Oatmeal
Colcannon Balls
4
servings30
minutes40
minutes130
kcalIngredients
2 cups mashed potatoes (preferably cold or leftover colcannon)
1 cup finely shredded cooked cabbage or kale
2 green onions, finely chopped
Salt and pepper, to taste
½ cup shredded cheddar or Irish cheese (optional)
1 egg, beaten
¾ cup breadcrumbs (plus extra for coating)
Oil, for frying (or use cooking spray for baking)
Directions
- In a large bowl, mix mashed potatoes, cooked cabbage, green onions, cheese (if using), salt, and pepper until well combined.
- Shape into balls (about 1½ inches in diameter). Chill in the fridge for 20–30 minutes to firm up.
- Set up a breading station: one bowl with beaten egg, one with breadcrumbs. Roll each ball in egg, then coat in breadcrumbs.
- To fry: Heat oil in a deep pan or skillet to 350°F (175°C). Fry in batches for 2–3 minutes until golden brown. Drain on paper towels.
- To bake: Preheat oven to 400°F (200°C). Place balls on a lined baking sheet, spray lightly with oil, and bake for 20–25 minutes, flipping halfway through, until crispy.
- Serve hot with your favorite dipping sauce.
Notes
- Add chopped cooked bacon or ham for extra flavor.
- Use panko for extra crunch in the coating.
- For a gluten-free version, use mashed potato flakes or crushed GF crackers for breading.