Tangy Irish Colcannon Balls with Buttered Cabbage

Name: Tangy Irish Colcannon Balls with Buttered Cabbage
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Appetizer
Ingredients: 4 medium potatoes; 1 cup kale; 1/2 cup spring onions; 2 tablespoons butter; 3 tablespoons cream; Salt and pepper; 1 lemon; 1/4 cup cheddar cheese; 1 cup breadcrumbs; 1/2 teaspoon cayenne pepper; 2 eggs; 1/2 cup flour; 1 small head of cabbage; 3 tablespoons butter; Salt and pepper; Vegetable oil

A traditional Irish delight with a twist of tang

These delectable balls combine the flavors of traditional colcannon with a tangy zest and are accompanied by a rich buttered cabbage side.

1 h 30 min
6
Intermediate

Ingredients

For the Colcannon Balls

4 medium potatoes

peeled and quartered

1 cup kale

finely chopped

1/2 cup spring onions

chopped

2 tablespoons butter

3 tablespoons cream

Salt and pepper

to taste

1 lemon

zested

1/4 cup cheddar cheese

grated

For the Coating

1 cup breadcrumbs

1/2 teaspoon cayenne pepper

2 eggs

beaten

1/2 cup flour

For the Buttered Cabbage

1 small head of cabbage

sliced

3 tablespoons butter

Salt and pepper

to taste

For the Cooking Oil

Vegetable oil

for frying

Preparation

Preparing the Colcannon Mixture

Boil potatoes

Boil potatoes until tender, then drain and mash them with butter and cream.

Mix in greens and seasonings

Stir in kale, spring onions, lemon zest, cheese, salt, and pepper, mixing until well combined.

Chill mixture

Refrigerate for 30 minutes to firm up the mixture.

Ensure the potato mixture is fully cooled before shaping into balls. Pro Tip: Use a cookie scoop to evenly portion the mixture for uniform balls.

Preparing the Cabbage

Melt butter

Melt butter in a large pan over medium heat.

Cook cabbage

Add cabbage, cooking until soft and tender, about 10 minutes.

Season cabbage

Season with salt and pepper; keep warm on low heat.

Cooking Process

Form the Balls

Shape the cooled potato mixture into round balls.

Coat the Balls

Dredge each ball in flour, dip in beaten eggs, and cover with the spiced breadcrumbs.

Allow 20 minutes for shaping and coating.

Fry the Balls

Heat oil in a large pan and fry the balls until golden brown and crispy.

Fry for 10-15 minutes over medium-high heat.

Plating & Serving