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Deliciously irresistible Irish mashed potato croquettes, you won’t be able to stop at one!

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Mashed potato rolled into croquettes and deep fried, served with Guinness cheese dipping sauce and garnished with chopped parsley.

Featured Beer:
Guinness Draught
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Difficulty
Difficulty
Medium
Prep Time
Prep Time
2 hours
Serves
Serves
4-6
Cooking Time
Cooking Time
30 mins

Ingredients

LEEK AND KALE COLCANNON

795 g Yukon gold potatoes, peeled and diced

4 tbsp Butter

2 Leeks, slice very thin up to pale green part

67 g Kale shaved thin

2 Cloves Garlic, grated on a rasp

680 g Shredded savoy cabbage

3 Spring onions, sliced

120 g Heavy cream

CROQUETTE FILLING

420 g Cold Colcannon

2 Eggs, beaten

45 g Grated parmesan

75 g Irish cheddar

CROQUETTE COATING

100 g All-purpose flour

3 Eggs, beaten

240 g Panko breadcrumbs, seasoned with salt and pepper

Vegetable Oil

GUINNESS DRAUGHT CHEESE SAUCE

2 x 350 ml Cans Evaporated milk

125 ml Guinness Draught

1½ tbsp Dijon mustard

1 tbsp Worcestershire sauce

225 g Sharp cheddar cheese, freshly grated

225 g Pepper jack cheese, freshly grated

2 tbsp Corn-starch

Method

GUINNESS DRAUGHT CHEESE SAUCE

Set a medium saucepan to low heat. Add evaporated milk, Guinness Draught and Dijon and whisk together until uniform and smooth.

Toss grated cheese and corn-starch together in a bowl until totally coated.

Whisk in cheese and heat, stirring constantly, for about 5 minutes until all the cheese is melted and the sauce is silky and smooth.

LEEK AND KALE COLCANNON

Start potatoes off in salted cold water. Bring to a boil and then immediately to a gentle simmer. Cook until knife tender, drain and let dry out before mashing.

Heat butter on a saucepan until just melted. Season and gently sauté leeks until translucent and soft, 10 minutes. Add in kale and cabbage and cook for another 5 minutes. Add in garlic and cook for 20 seconds.

Add cream and potatoes and mash until smooth.

Season with salt and pepper.

CROQUETTES

Mix together colcannon, egg, cheeses and flour. Form into small croquette shapes.

Into three bowls, place the flour in one, eggs in another and the panko breadcrumbs in the third. Dip each croquette in the flour, followed by the egg, then the panko.

Refrigerate for at least 2 hours. Heat oil to 180°C and deep fry for 3-4 minutes or until golden brown.

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