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.
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.
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.