Colcannon Poppers with Mustard Dipping Sauce – {Vegan}

colcannon potato cabbage popper

Colcannon Poppers with Mustard Dipping Sauce - {Vegan}
I couldn't resist making these little appetizer-sized mashed potato and cabbage poppers! They are made from the batter of our leftover colcannon cakes, dipped in breadcrumbs, coconut creamer & breadcrumbs again before frying. Served with our mustard dipping sauce.
  • Leftover Colcannon Cake recipe
  • Coconut or Soy CREAMER (you can use almond, soy or coconut milk, but it's not quite as thick of a coating)
  • Panko Bread Crumbs
  • Oil for frying
  • ½ C White Vinegar
  • ½ C Cold Water
  • 1 T Dry Ground Mustard
  • ¼ C Sugar
  • 2 T All-Purpose Flour
  • ¼ Silken Tofu, blended
  1. Using a small cookie scoop, scoop the potato mixture
  2. directly into the panko bread crumbs to coat completely.
  3. Transfer quickly and coat completely with the creamer and then back into the panko. Coat heavily.
  4. Heat oil in a large heavy-bottomed pan to 375 degrees. Use a thermometer suitable for oil to monitor and maintain this temperature.
  5. Using a spider or spatula, carefully lower the poppers into the oil and fry until golden.
  6. Remove to a paper towel-lined plate.
  7. To make the sauce. first whisk the silken tofu until completely smooth
  8. .
  9. Add all ingredients to a medium saucepan over low-medium heat
  10. and cook until it begins to thicken. Remove from heat.

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