Oat colcannon croquettes

By Clodagh Mckenna
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Fry up these croquettes for an authentically Irish lunch.



  • 455 grams peeled, mashed colcannon
  • 1 teaspoon flat parsley, finely chopped
  • 1 teaspoon Dijon mustard
  • 50 grams porridge oats
  • 50 grams fine breadcrumbs
  • 1 egg
  • Vegetable oil
  • Sea salt and freshly ground black pepper


  1. Place the mashed potato, mustard and chopped flat parsley into a large bowl and mix well together.
  2. Scoop the mixture using a dessert spoon and form balls the size of a table tennis ball and lay them once shaped on a tray.
  3. Using a pastry brush, gloss the croquettes with the beaten egg.
  4. Scatter the fine bread and oat crumbs on a large plate and one by one gently roll the croquettes in the crumbs.
  5. Fry the croquettes in a frying pan with hot oil, turn once golden or alternatively bake in a pre-heated oven at 200oC for 15 minutes.


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