Colcannon Croquettes
Servings 8
Equipment
- Large skillet
Ingredients
Croquettes:
- 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
- 2 tbsp olive oil divided
- 2 tbsp butter divided
Serving:
- Sour cream
Instructions
- Combine the leftover colcannon, shredded extra sharp white cheddar, sea salt, freshly cracked pepper, to taste, and the egg 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 pancake in the panko crumbs evenly, while gently flattening, then place them on a large plate.
- Place in the refrigerator for 20-30 minutes. Side Note: This helps the panko stay adhered to the potato.
- 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 golden brown.
- Remove from the skillet and serve immediately. Enjoy.