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Cheesy Colcannon Croquettes

These Cheesy Colcannon Croquettes feature a crispy outer layer and a creamy, cheesy center. Perfect as appetizers or sides, they bring deliciousness and joy to any gathering.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Irish
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Croquettes
  • 2 cups mashed potatoes Smooth and seasoned
  • 1 cup cooked cabbage, finely chopped Alternatively, use spinach or kale
  • 1 cup shredded cheese (cheddar or your choice) Use vegetarian-approved cheese for a vegetarian option
  • 1/2 cup green onions, chopped
  • 1/2 cup all-purpose flour Add more if the mixture feels too loose
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 each egg, beaten
  • for frying Oil Can be deep-frying or shallow frying

Method
 

Preparation
  1. Prepare Your Mashed Potatoes: Start by mashing about 2 cups of potatoes until smooth. Season them lightly with salt and pepper.
  2. Cook the Cabbage: In a separate pot, bring some water to a boil and add finely chopped cabbage. Cook it for about 5-7 minutes, then drain and set aside.
  3. Combining Ingredients: In a large mixing bowl, combine the mashed potatoes, cooked cabbage, shredded cheese, chopped green onions, flour, salt, pepper, and beaten egg. Mix until fully combined.
  4. Form the Croquettes: Grab a handful of the mixture and shape it into small balls or patties, about the size of a golf ball.
Cooking
  1. Heat the Oil: In a large pan, add oil to deep fry or shallow fry the croquettes. Heat the oil over medium-high until it’s hot but not smoking.
  2. Fry the Croquettes: Carefully add a few croquettes to the oil, ensuring not to overcrowd the pan. Fry them for 3-4 minutes on each side until golden brown.
  3. Drain the Oil: Once cooked, remove the croquettes from the oil and place them on paper towels to drain excess oil.
Serving
  1. Serve warm with your favorite dipping sauce or toppings!

Notes

You can store leftover croquettes in an airtight container in the refrigerator for up to 3 days or freeze them for up to a month. Reheat in the oven to restore crispiness.