Colcannon Croquettes is a traditional Irish recipe for a classic accompaniment of left-over colcannon shaped into cakes, breaded and fried to cook. The full recipe is presented here and I hope you enjoy this classic Irish version of: Colcannon Croquettes.
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Colcannon Croquettes are a delightful twist on the traditional Irish dish colcannon. These croquettes transform leftover colcannon into crispy, golden-brown patties, offering a new and exciting way to enjoy the flavours of mashed potatoes, cabbage, and sometimes kale. Each bite is a perfect balance of creamy interior and crunchy exterior.
Ingredients:
425g leftover colcannon (either kale colcannon or cabbage colcannon)
60g breadcrumbs
2 eggs, beaten
Salt and freshly-ground black pepper to taste
Vegetable oil for frying
Method:
In a mixing bowl, combine the leftover colcannon with half of the breadcrumbs. Season with salt and freshly-ground black pepper to taste.
Take a portion of the mixture and shape it into a small patty, ball or cylindrical croquette. Repeat until all the mixture has been used up.
Arrange the beaten egg in a shallow bowl and the remaining breadcrumbs in another. Dip each croquette first in the beaten egg and then in the breadcrumbs, ensuring an even coating.
Heat the vegetable oil in a frying pan over medium heat. Once hot (about 180°C) carefully place the breaded colcannon croquettes in the hot oil, cooking until each side is golden brown and crispy. (This usually takes about 3-4 minutes per side.)
Once cooked, transfer the croquettes to a plate lined with paper towels to drain any excess oil away.
