Prepare the mashed potatoes:

• If you’re using leftover mashed potatoes, make sure they are cooled down to room temperature. If making fresh mashed potatoes, cook, mash, and allow them to cool.

Prepare the colcannon mixture:

• In a large bowl, mix the mashed potatoes with chopped cabbage, shredded cheddar cheese, and green onions.

• Add the beaten egg, breadcrumbs, salt, and pepper to the mixture. Stir until well combined. If the mixture is too wet, add a little more breadcrumbs to help it hold its shape.

Form the balls:

• Take small portions of the mixture and roll them into balls, about 1.5 to 2 inches in diameter. Roll each ball in extra breadcrumbs to coat them.

Fry the balls:

• Heat a generous amount of olive oil in a skillet over medium heat. Once the oil is hot, gently add the colcannon balls to the skillet in batches.

• Fry the balls for 2-3 minutes on each side, or until golden brown and crispy. Use a slotted spoon to remove them from the skillet and drain on a paper towel.

Make the dipping sauce (optional):

• In a small bowl, mix together the sour cream (or Greek yogurt), Dijon mustard, chives, salt, and pepper.

Serve:

• Serve the cheesy colcannon balls hot, with the dipping sauce on the side. Enjoy!