Haggis potato cakes
- Esther Clark
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Serves 4
Easy
Prep: 15 mins
Cook: 25 mins
plus chilling
A star rating of 4.4 out of 5.15 ratingsRate
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Swap traditional neeps and tatties on Burns Night (25 January) for these crispy haggis cakes. Make them with just five ingredients for supper or brunch
Freezable
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Showing items 1 to 3 of 3
Baked haggis
A star rating of 4 out of 5.30 ratings
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Ingredients
Nutrition
Units:
MetricUS
-
700g floury potatoes
cut into 3cm chunks
-
300g haggis
or vegetarian haggis
-
3 spring onions
finely sliced
-
150g panko breadcrumbs
-
1½ tbsp olive oil
-
4 large eggs
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Nutrition: Per serving
- kcal610
- fat27g
- saturates8g
- carbs68g
- sugars3g
- fibre4g
- protein22g
- salt2.2g
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Method
-
step 1
Boil the potatoes in a pan of salted water for 10-12 mins. Drain and leave to steam-dry, then mash until smooth. Season to taste.
-
step 2
Meanwhile, cook the haggis following pack instructions. Tip into a bowl and break into chunks with a fork, then fold through the mash with three quarters of the spring onion and leave to cool. Form into four potato cakes using your hands.
-
step 3
Put the breadcrumbs in a food processor and blitz until fine. Tip onto a plate, then coat the cakes in the crumbs. Chill for 15 mins.
-
step 4
Heat the oil in a large non-stick frying pan over a medium heat. Fry the potato cakes for 5-6 mins on both sides, or until golden.
-
step 5
Heat a large pan of water until just boiling. Crack one of the eggs into a small bowl. Swirl the water to create a whirlpool, then gently tip the egg into the centre of the pan. Cook for 2-3 mins until poached to your liking, then repeat with the remaining eggs.
-
step 6
Serve the cakes topped with the eggs and remaining spring onions.
Recipe from Good Food magazine, January 2020
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A star rating of 4.4 out of 5.15 ratings
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