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Colcannon Balls

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Colcannon Balls are a creative twist on the traditional Irish dish, offering a crispy, golden exterior and a creamy mashed potato filling with a melted cheese center. Perfect for appetizers, snacks, or side dishes, these bite-sized treats are easy to make and can be deep-fried, baked, or air-fried, depending on your preference.

Ingredients

For the Colcannon Filling:

  • 3 large russet potatoes, peeled and cut into chunks
  • 2 cups chopped green cabbage or kale
  • ¼ cup chopped green onions or leeks
  • ¼ cup chopped fresh parsley
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • ¾ cup freshly grated Parmesan cheese
  • 2 large eggs (divided)

For Breading and Frying:

  • 1 cup all-purpose flour
  • 1 ½ cups panko breadcrumbs
  • Vegetable oil, for frying

Instructions

Prepare the Colcannon Filling:

  1. Boil the Potatoes: In a large pot, bring salted water to a boil. Add the potato chunks and cook until tender, about 15 minutes. Drain and return to the pot.
  2. Sauté Vegetables: While the potatoes are boiling, sauté the cabbage (or kale) and green onions (or leeks) in butter over medium heat until softened, about 5 minutes.
  3. Mash Potatoes: Mash the boiled potatoes until smooth. Stir in the sautéed vegetables, parsley, salt, pepper, Parmesan cheese, and one beaten egg. Mix well and let the mixture cool to room temperature.

Form the Balls:

  1. Shape the Balls: Once cooled, take about 2 tablespoons of the potato mixture and flatten it into a small patty. Place a cube of cheddar cheese in the center, then mold the potato around it, forming a ball. Repeat with the remaining mixture and cheese.

Bread the Balls:

  1. Prepare the Breading Station: Set up three shallow bowls:
    • First bowl: Flour
    • Second bowl: The remaining beaten egg
    • Third bowl: Panko breadcrumbs
  2. Coat the Balls: Roll each ball in flour, dip into the egg, and then coat with breadcrumbs. Place the breaded balls on a tray.

Chill the Balls:

  1. Chill for Shape: Refrigerate the breaded balls for at least 30 minutes to help them hold their shape during cooking.

Cook the Colcannon Balls:

  1. Deep Frying: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the balls in batches for 3-4 minutes per batch, or until golden brown.
    • Oven-Baking: Preheat the oven to 400°F (200°C). Place the balls on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
    • Air-Frying: Preheat the air fryer to 375°F (190°C). Arrange the balls in a single layer in the air fryer basket and cook for 15-18 minutes, shaking halfway through, until golden brown.

Serve:

  1. Garnish & Serve: Serve warm, garnished with chopped parsley if desired. Pair with dipping sauces like sour cream, mustard, or spicy aioli.

Notes

  • Variations:
    • Vegan Option: Use plant-based butter, vegan cheese, and flaxseed meal mixed with water as an egg substitute.
    • Spicy Kick: Add chopped jalapeños or a dash of hot sauce for extra heat.
    • Herb Infusion: Add chopped fresh herbs like chives, thyme, or rosemary to the filling for enhanced flavor.
  • Storage: Store leftover Colcannon Balls in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and crispy.

Find it online: https://avarecipe.com/colcannon-balls/