I know we all do it. We visit a restaurant and eat something wonderful and think to ourselves, that seems easy to make. Last week I went out with the girls and my meal came with colcannon croquettes and when I saw them on the menu I though, “ewww.” Colcannon has never been a favorite of mine but when I took the first forkful my mouth was singing. That’s when I said, “I’m going to try making these myself.”
Now I had no recipe but I figured, “how hard can it be?” I suppose without that sort of attitude none of us would give new things a try. Armed with my aunt’s colcannon recipe, my memory and a fridge full of food, I gave it a go.
Was it perfect? No. Was it just like the restaurant? No. Would I make them again? In an instant! They tasted even better than the restaurant and I think it’s because I put just a bit of grated cheddar in my potatoes and after I formed them into croquettes I rolled them in panko crumbs before frying.
First I put the potatoes on to boil and while they were getting all soft and delicious I chopped and sauteed an onion. To get into the colcannon theme I needed cabbage but it was the one thing I didn’t have in the fridge and I wasn’t going to the store. I had a ready solution. Hubs had bought some crispy salad in a bag that was nothing but chopped up cabbage and a bit of carrot and the odd piece of celery. I chopped it up and sliced some leeks and steamed them before tossing them in with the onions. I did a bit more chopping after they were steamed but next time I’d chop more finely.
When the onion and leeks were finished sweating off I tossed in the cabbage and cooked the mixture til soft. By this time the potatoes were done. I drained the potatoes, mashed them and added some sour cream, grated cheddar, an egg and then whipped them up. I added the sauteed onion, leek and cabbage mixture and I was nearly done.
To form the croquettes I put a large spoonful of the potato mixture into my hand and formed into a sort of cylindrical shape. I think I put too much sour cream or too much egg or not enough potato because the mixture was wetter than I would have preferred but I wasn’t going to stop and cook more potato.
Rather than roll the croquettes in panko crumbs, I took the crumbs to the croquettes. When the croquette was formed in my hand I grabbed a handful of panko crumbs and did one side and then flipped it over and did the other side.
I fried them in about an inch of oil and called John to have a taste. He didn’t have anything to compare to because he wasn’t invited to ladies night dinner. I served them with some sour cream and chives and he loved them! He did think they were a bit delicate and maybe next time I should make a stiffer potato mixture.
We ate about 4 between us and the rest I popped in the freezer formed but not fried. When they were frozen I put them in a vacuum sealer and back into the freezer. Next time we want some I’ll take them from the freezer and pop them in the hot oil. It will be snap crackle and pop but they’ll be fantastic!
To be honest, I had no idea what to call these things because I didn’t roll them in egg before the bread crumbs. They’d have fallen apart in the egg! Next time, however, it will be a true croquette. I know some of you try your recipes 3 or 4 times before posting them and that makes me envious. I hope to do that soon. I have a problem with tossing food out and there’s just so much food that will fit in a freezer for just the two of us. You can only give away so much food before people look at you like you’re the woman who has too many zucchini growing in her garden.
- 3 large potatoes or 4 small ones
- 6 tbs butter, cut into small pieces (one tbs for frying veg)
- ½ cup sour cream
- 2 eggs
- 2 leeks chopped rather finely
- 3 cups shredded cabbage (or use a crispy salad mix like I did)
- 2 chicken boullion cubes
- ½ cup shredded cheddar cheese
- 2 cups panko crumbs (or dry bread crumbs)
- salt and pepper
- Cook the potatoes in boiling salted water until tender. Probably 20 minutes.
- Drain and mash with 5 tbs butter, sour cream, egg and a bit of milk if they seem too dry.
- Steam all but the onions for about 10 minutes – so you won’t get too much color from frying.
- Saute the onion in the butter in a skillet. Add a pinch of salt so they will release their liquid and won’t turn brown.
- When the onion is nearly done, crush the two chicken boullion cubes and place in the skillet with the onions.
- Toss in the steamed veggies and mix well. Add more butter or oil if it looks too dry.
- Add the veggies to the mashed potatoes and you’re ready to form your croquettes.
- Whisk the egg and place the panko or bread crumbs on a plate.
- Take a large spoonful of the potato mixture and form croquettes.
- Dip in egg and then roll in panko and place on a piece of baking paper.
- Heat oil to 350F or 170C and using a deep fat frying works great
- Place the croquettes into the oil and remove when golden brown.