Colcannon Croquettes with Whiskey Mustard Recipe – St. Patrick's Day Recipe
I couldn't believe how good these turned out. Creamy colcannon mashed potato and buttery cabbage, rolled and fried until golden crispy, dunked in a sharp whole grain mustard kicked up with Irish whiskey.
Ingredients
Main ingredients
- russet potatoes 2 lbs
- green cabbage 1 cup
- Irish butter 1 stick
- scallions 4 pieces
- egg 2 pieces
- all-purpose flour 1 cup
- panko breadcrumbs 2 cups
- vegetable oil 2 cups
Seasonings/Sauce
- salt 2 tsp
- black pepper 1 tsp
- whole grain mustard 1 tbsp
- Irish whiskey 2 tbsp
- mayonnaise 1 tbsp
- brown sugar 1 tsp
Nutrition summary
Carbohydrates
23 g
51%
Protein
4 g
9%
Fat
8 g
40%
Cooking steps
-
1
Boil the russet potatoes in salted water until fork tender, about 20 minutes. Drain well, then mash hot for creamy texture.
-
2
Sauté chopped green cabbage in 2 tbsp Irish butter over medium heat for 5 minutes, stirring until tender and glossy. Add chopped scallions and cook 1 minute more for a mild onion flavor.
-
3
Combine mashed potatoes, sautéed cabbage, scallions, remaining butter, salt, and pepper. Mix until smooth and cohesive. Allow mix to cool completely in the fridge for at least 30 minutes – this helps croquettes hold their shape.
-
4
Shape the chilled colcannon mixture into walnut-sized balls. Roll each in flour, dip in beaten egg, then coat generously in panko breadcrumbs. Chef's tip: Press the breadcrumbs onto each ball for maximum crispiness after frying.
-
5
Heat vegetable oil in a skillet to 350°F. Fry croquettes in batches for 2-3 minutes per side, turning gently until deeply golden brown. Drain on paper towels; let sit for 2 minutes so crust sets and gets extra crispy.
-
6
For whiskey mustard: Mix whole grain mustard, Irish whiskey, mayonnaise, and brown sugar until smooth. Let stand 5 minutes so flavors meld. Serve croquettes warm with whiskey mustard dip.
Personalized Q&A
Q. What makes Colcannon Croquettes authentically Irish?
These croquettes blend traditional colcannon—mashed potatoes and buttery cabbage—with Irish butter and scallions, then finish with a sharp whiskey mustard sauce. Using Irish butter lends richness, and the whiskey adds a classic Irish touch that's hard to replicate.
Q. How do I get the croquettes perfectly crispy when frying?
The secret is in chilling the colcannon mix and pressing panko onto each ball before frying. Fry at 350°F and let the croquettes rest on paper towels for 2 minutes after cooking so the crust sets. You'll see a deep golden color and hear a crisp crackle when they're just right.
Q. Can I substitute Irish butter or whiskey if I don’t have them?
If you don’t have Irish butter, high-quality unsalted butter will work, though you’ll miss some depth. For Irish whiskey, you can use another smooth whiskey, but avoid sweetened or heavily peated types. The whiskey gives the mustard sauce its signature bite.
Q. How many calories does each serving have and what’s the nutrition breakdown?
Each 80g serving contains about 180 kcal, with 23g carbohydrates (51%), 4g protein (9%), and 8g fat (40%). This balance delivers creamy potato flavor with a crisp fried finish—a hearty holiday treat.
Q. Can I make Colcannon Croquettes ahead of time and how should I store them?
You can prepare and shape the croquettes up to a day ahead. Store uncooked croquettes in the fridge, covered. Fried croquettes can be reheated in a 375°F oven for 8 minutes. Whiskey mustard sauce keeps sealed in the fridge for up to 3 days.
