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Colcannon Croquettes

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 8
Course: Appetizer
Cuisine: Irish

Ingredients

Croquettes:
  • 1 ½ cups leftover colcannon potatoes
  • ½ cup extra sharp white cheddar shredded
  • Sea Salt and Freshly Cracked Pepper to taste
  • 1 egg
  • 1 cup of plain panko crumbs more if needed
  • 2 tbsp olive oil divided
  • 2 tbsp butter divided
Serving:
  • sour cream

Instructions

    Cup of Yum
  1. Combine the leftover colcannon, shredded extra sharp white cheddar, sea salt, freshly cracked pepper, to taste, and the egg in a bowl. Mix until well combined.
  2. Pour the panko crumbs on a plate. Shape the potato mixture into golf ball-sized balls. Coat each side of the potato pancake in the panko crumbs evenly, while gently flattening, then place them on a large plate.
  3. Place in the refrigerator for 20-30 minutes. Side Note: This helps the panko stay adhered to the potato.
  4. Heat half of the olive oil and half of the butter in a large skillet over medium heat. Carefully place each potato croquette into the hot skillet and cook, without disturbing, for 4-5 minutes or until golden brown.
  5. Carefully flip the croquette over and add the remaining butter and oil to the skillet. Continue cooking for another 3-4 minutes or until golden brown.
  6. Remove from the skillet and serve immediately. Enjoy.