If you love rich, comforting Irish flavors and crave creamy, cheesy textures with a crispy bite, you’re in for a treat with these Cheesy Colcannon Balls. This playful twist on the classic colcannon brings together buttery mashed potatoes, tender greens, and oozing sharp cheddar—all wrapped in a golden, crunchy breadcrumb shell. Whether you’re planning a dinner party, searching for an epic appetizer, or simply looking to elevate leftover potatoes to new heights, Cheesy Colcannon Balls promise to dazzle with every bite.
Ingredients You’ll Need
The beauty of Cheesy Colcannon Balls lies in their simplicity—each ingredient builds layers of flavor and texture, making every bite irresistible. Don’t be tempted to skip or swap too much; every component here truly pulls its weight.
- Mashed potatoes (2 cups, preferably cold): Cold mashed potatoes are key for easy shaping and the perfect creamy center.
- Cooked and finely chopped cabbage or kale (1 cup): Classic colcannon is nothing without these greens; they add color, flavor, and a touch of earthiness.
- Chopped green onions (1/2 cup): These bring a pop of freshness and zip in every bite.
- Shredded sharp cheddar cheese (1 cup): For bold, cheesy pulls and a rich flavor kick; go for sharp over mild here.
- Garlic powder (1/2 teaspoon): Adds gentle warmth and depth, balancing out the potatoes.
- Salt and pepper to taste: Don’t forget a good pinch of each for well-rounded flavor.
- All-purpose flour (1/2 cup): Helps the coating stick and ensures crispy results during frying.
- Large eggs (2, beaten): Essential for binding the breadcrumb coating to every ball.
- Breadcrumbs, panko or regular (1 cup): Panko gives extra crunch, but regular works well too—use what you love!
- Vegetable oil for frying: Pick a neutral oil with a high smoke point so your Cheesy Colcannon Balls come out perfectly crispy every time.
How to Make Cheesy Colcannon Balls
Step 1: Mix the Filling
In a roomy bowl, combine your cold mashed potatoes, finely chopped cabbage or kale, vibrant green onions, shredded sharp cheddar cheese, garlic powder, salt, and pepper. Use a sturdy spoon or clean hands to work everything together until you see lovely little flecks of green and orange throughout. This is the heart and soul of Cheesy Colcannon Balls, so make sure everything is mixed well for that craveable flavor in each bite.
Step 2: Form Into Balls
Scoop out roughly two tablespoons of the mixture (an ice cream scoop or small cookie scoop is very handy here) and gently form it into a ball with your hands. They should be roughly golf ball size. Place each finished ball onto a tray lined with parchment paper, and continue until you’ve used up all your mixture—this recipe yields about 18 Cheesy Colcannon Balls, perfect for sharing (or not!).
Step 3: Chill to Firm Up
Refrigerate the tray of formed balls for 20 to 30 minutes. This step is essential; chilling helps the balls keep their shape during the breading and frying steps, so don’t rush it! It’s the secret to keeping your Cheesy Colcannon Balls from falling apart in the hot oil later.
Step 4: Set Up the Dredging Station
Get three shallow bowls ready: the first with flour, the second with beaten eggs, and the third with breadcrumbs (panko gives unbeatable crunch). Working one at a time, gently roll each ball in flour, then dip it into the egg, and finally coat it thoroughly with breadcrumbs. This triple-layered coating is what delivers that unbeatable crispy crust.
Step 5: Fry Until Golden
Pour vegetable oil into a deep skillet or pot to a depth of about 2 inches, and heat to 350°F. Working in batches, fry the balls for 2–3 minutes per side until deeply golden and crisp. Don’t overcrowd the pan—this ensures even browning. Use a slotted spoon to remove them once perfect, letting them drain briefly on paper towels. Your kitchen will smell incredible as the Cheesy Colcannon Balls sizzle and brown!
How to Serve Cheesy Colcannon Balls
Garnishes
A final sprinkling of extra chopped green onions or chives adds a burst of freshness and a pop of green to the platter. For extra flair, a light dusting of smoked paprika or freshly cracked black pepper gives lovely color and aroma. Some also love to finish Cheesy Colcannon Balls with a drizzle of sour cream or serve with a tangy mustard dip for a tasty contrast.
Side Dishes
Cheesy Colcannon Balls shine as an appetizer, but they’re a stellar side dish too! Pair them with a crisp, peppery salad to balance the richness, or serve alongside roasted root vegetables for a hearty Irish-inspired feast. They also love being next to classic pub mains like roast chicken, beef stew, or fish and chips.
Creative Ways to Present
Try serving Cheesy Colcannon Balls stacked high on a rustic wooden platter with little cocktail skewers for party-ready snacking. Arrange them on a bed of microgreens for a modern touch, or add a rainbow of dipping sauces in tiny ramekins around the edge to tempt everyone into double-dipping. Kids love them as lunchbox treats, and they make a showstopper for St. Patrick’s Day spreads.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Cheesy Colcannon Balls, keep them in an airtight container in the fridge for up to three days. Let them cool completely before storing to help preserve their crisp exterior. They make a wonderful next-day snack that reheats beautifully!
Freezing
For easy entertaining or a handy treat anytime, freeze balls after breading but before frying. Lay them out on a baking sheet and freeze until solid, then transfer to a freezer bag or container. They’ll keep well for up to two months—just fry straight from frozen, adding a minute or two to the cook time.
Reheating
To bring Cheesy Colcannon Balls back to glorious crispness, reheat them in a 350°F oven for about 10 minutes, or air fry for a few minutes until heated through. Avoid microwaving, as this can make the crust soggy. The oven method keeps them perfectly crunchy on the outside and melty in the middle.
FAQs
Can I use instant mashed potatoes?
Yes, you can use instant mashed potatoes for the filling—just prepare them according to package directions and let them cool completely before using. The most important part is that the potatoes are cold and firm so the balls hold their shape.
Are Cheesy Colcannon Balls gluten-free?
As written, the recipe contains flour and breadcrumbs, but you can easily make it gluten-free by using a gluten-free flour blend and gluten-free panko or breadcrumbs instead. The texture and crispness will still be delicious!
Can I bake these instead of frying?
Absolutely! While frying gives you the crispiest crust, you can bake the breaded balls on a greased baking sheet at 425°F for about 20–25 minutes, turning once, until golden and hot all the way through. A light spritz of cooking spray helps with browning.
What other cheeses work in Cheesy Colcannon Balls?
Feel free to swap in mozzarella, pepper jack, or even a smoky gouda for a different cheesy vibe. Combining a couple of cheeses (like cheddar and mozzarella) can give you both flavor and those irresistible cheese pulls.
Can I add meat or other mix-ins?
Yes! Cooked bacon bits, finely shredded ham, or even chopped cooked sausage all play well with the potato mixture. Just make sure any add-ins are chopped small and mixed in evenly to keep the balls together.
Final Thoughts
If you adore the flavors of classic Irish comfort food and can’t resist a golden, cheesy bite, you have to give Cheesy Colcannon Balls a try. They’re comforting, crowd-pleasing, and just the thing for sharing—though once you taste them, you might not want to! I hope these become a new favorite at your table.
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Cheesy Colcannon Balls Recipe
- Total Time: 35 minutes
- Yield: 18 balls
- Diet: Vegetarian
Description
These Cheesy Colcannon Balls are a delightful twist on traditional mashed potatoes, combining creamy mashed potatoes with cabbage, sharp cheddar cheese, and a crispy coating. Perfect as a party appetizer or a tasty side dish!
Ingredients
Mashed Potatoes:
- 2 cups mashed potatoes (preferably cold)
Cabbage or Kale:
- 1 cup cooked and finely chopped
Green Onions:
- 1/2 cup chopped
Cheddar Cheese:
- 1 cup shredded sharp
Seasonings:
- 1/2 teaspoon garlic powder, salt and pepper to taste
Breading:
- 1/2 cup all-purpose flour, 2 large eggs (beaten), 1 cup breadcrumbs (panko or regular)
Oil for Frying:
- vegetable oil
Instructions
- Mix Ingredients: In a large bowl, combine mashed potatoes, cabbage or kale, green onions, cheddar cheese, garlic powder, salt, and pepper.
- Form Balls: Scoop out 2 tablespoons of the mixture and shape into balls. Refrigerate for 20–30 minutes to firm up.
- Dredge Balls: Set up a dredging station with flour, beaten eggs, and breadcrumbs. Roll each ball in flour, then egg, and coat with breadcrumbs.
- Fry: Heat oil, fry the balls in batches until golden and crispy, about 2–3 minutes per side.
- Drain and Serve: Drain on paper towels and serve hot.
Notes
- These can be made ahead and frozen before frying.
- For a twist, add cooked bacon bits or swap cheddar for mozzarella.
- Serve with sour cream or a spicy mustard dip.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: Irish-Inspired
Nutrition
- Serving Size: 2 balls
- Calories: 160
- Sugar: 1g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
