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Colcannon Croquettes

Colcannon Croquettes

I used the leftover colcannon from our Irish dinner last night to make pan-fried croquettes for my kids’ after-school snack. I added some extra sharp white cheddar to the colcannon to make these croquettes even tastier. I had a small croquette and it took all of my willpower not to eat the rest of them. Seriously, I LOVED them. Crisp on the outside and creamy and cheesy on the inside with bits of bacon throughout. My kids loved these colcannon croquettes and gobbled them up in minutes.

Colcannon Croquettes

How to Make Colcannon Croquettes

Combine the leftover colcannon, shredded extra sharp white cheddar, sea salt, freshly cracked pepper, to taste, and the egg together in a bowl. Mix until well combined.

Pour the panko crumbs on a plate. Shape the potato mixture into golf ball-sized balls. Coat each side of the potato in the panko crumbs evenly, while gently flattening, then place them on a large plate. Place the plate into the refrigerator for 20-30 minutes.

Colcannon Croquettes

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. Carefully flip the croquette over and add the remaining butter and oil to the skillet. Continue cooking for another 3-4 minutes or until it’s golden brown. Remove from the skillet and serve immediately. Enjoy.

Colcannon Croquettes

 

Colcannon Croquettes

 

Yield: 8 Croquettes

   Total Time: 45 minutes +/-

Ingredients:

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

Directions:

Combine the leftover colcannon, shredded extra sharp white cheddar, sea salt, freshly cracked pepper, to taste, and the egg together in a bowl. Mix until well combined.

Pour the panko crumbs on a plate. Shape the potato mixture into golf ball-sized balls. Coat each side of the potato in the panko crumbs evenly, while gently flattening, then place them on a large plate. Place the plate into the refrigerator for 20-30 minutes.

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. Carefully flip the croquette over and add the remaining butter and oil to the skillet. Continue cooking for another 3-4 minutes or until it’s golden brown. Remove from the skillet and serve immediately. Enjoy.

 

Recipe and photos by For the Love of Cooking.net

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12 Comments

  1. i’ve been seeing lots of irish-inspired recipes lately, of course, but this one is particularly appealing to my tastes! well done!

  2. I always think of you as the Queen of Potatoes (except when I think of you as the Queen of Mexican Food). This looks like a great snack or even side dish!
    We will be having our St. Paddy’s feast tomorrow night: corned beef, carrots and whatever else I make. Maybe green cookies or cake. Mine won’t be as picturesque as yours, but hopefully will be as good!

  3. These look very tasty, Pam. Do you season any reason these couldn’t also be baked, maybe with a little misting of oil on both sides before cooking?

    1. FoodJunkie,

      I think baking them would work just fine. I would do a higher heat, around 400 degrees. If you have a convection oven, I would use the convection bake setting at 375. Let me know how they turn out!

      Cheers,
      Pam

  4. I am of the opinion that pretty much anything with extra sharp white cheddar is exceptional. It’s just hard to go wrong with it, like bacon. I mean come on! And then you throw in some starchy potato. It seems I’m in need to a little after school snack too.