Colcannon Bites

Instructions

1. 1Place the 1 cup of shredded cabbage in a pot with enough water to cover it. Bring the water to a boil over high heat and cook the cabbage for 5 minutes, or until it is tender when poked with a fork.
2. 2Carefully drain the cooked cabbage in a colander. Set the drained cabbage aside.
3. 3In a large bowl, combine the 2 cups of mashed potatoes, the cooked cabbage, and the 1/4 cup of chopped green onions.
4. 4Add the 2 tablespoons of butter, 1/4 cup of milk, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to the bowl with the potato and cabbage mixture.
5. 5Mix everything together thoroughly with a spoon or your hands until all the ingredients are evenly distributed and the mixture is well combined.
6. 6Scoop out portions of the mixture and roll them between your palms to form small balls, about 2.54 cm in diameter.
7. 7Arrange the rolled balls in a single layer on a baking sheet that has been lined with parchment paper.
8. 8Bake in a preheated oven at 190°C for 20 minutes. The colcannon bites are done when they are lightly golden brown on the outside.

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