Recipe of the week: Haggis, neeps and tattie cakes
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These haggis, neeps and tattie cakes make a delicious Burns Supper dish or an indulgent brunch.
Ingredients
500g haggis
300g potatoes, peeled and chopped into chunks
300g swede, peeled and chopped into chunks
pinch of salt
½ tsp of ground black pepper
50g plain flour
2 large eggs, beaten
100g panko breadcrumbs
4 tbsp of vegetable oil
Poached egg to top (optional)
Method
Peel and chop the potatoes and swede into similar sized chunks. Place into a large pan with salted boiling water. Boil until tender, around 20-25 minutes.
Drain and allow as much steam as possible to evaporate from the potatoes and swede. Discard any leftover water from the pan before mashing. Mash while still hot. Place to one side to cool.
Tip the cooled potatoes and swede into a large bowl. Take the haggis out of its skin and break into little pieces adding to the swede and potato. Add a pinch of salt and half a teaspoon ground pepper. Mix everything together.
Divide and shape into balls then into flat round burger shaped patties, three-quarters of an inch thick.
Place the shaped patties onto a large plate or tray and chill for around 30 minutes, this will help them hold together when they’re cooked.
Place the plain flour, beaten egg and panko breadcrumbs into three separate plates/bowls. Firstly, cover the patties all over with flour, then dip into the beaten egg, finally coating with panko breadcrumbs.
Place a large frying pan with the oil onto a medium heat. Once the oil heats up place one cake into the pan to test the temperature. It should take a few minutes for the cake to turn a golden brown colour on the bottom. Adjust the temperature if it’s heating too quickly or isn’t turning brown after a few minutes.
Cook them on both sides, in batches if necessary, until golden brown and piping hot in the middle. Drain on sheets of kitchen roll.
These can be eaten straight away or left to cool then warmed through in a hot oven, if you want to prep them in advance. Delicious served with brown sauce, and if you like, a poached egg on top.
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