Tangy Irish Colcannon Balls with Buttered Cabbage
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
For the Coating
For the Buttered Cabbage
For the Cooking Oil
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.
Fry the Balls
Heat oil in a large pan and fry the balls until golden brown and crispy.
Plating & Serving
Tangy Irish Colcannon Balls with Buttered Cabbage
Tangy Irish Colcannon Balls with Buttered Cabbage
Plating & Serving
Serve the tangy colcannon balls on a platter with a good heap of buttered cabbage on the side for a lovely balance of flavors and textures.