Mix together colcannon, egg yolks, parmesan cheese and flour. Form into golf-ball sized balls. Coat in whipped whole eggs, coat in seasoned panko and place on wire-racked sheet pan. Refrigerate for at least 2 hours. Heat oil to 350°F and deep fry balls for 3-4 minutes or until golden brown.
Serve with Guinness cheese dipping sauce and a garnish of chopped parsley
Leek & 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. Mash
Heat butter 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 in cream and potatoes off heat and mash until smooth. Season with salt and pepper.
Guinness Cheese Sauce:
Set a medium saucepan to low heat. Add in evaporated milk, Guinness® Draught and Dijon and whisk together until uniform and smooth. Toss grated cheese and cornstarch 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.