Haggis potato cakes
By Esther Clark
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
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Prep:15 mins
Cook:25 mins
plus chilling - Serves 4
- Easy
Nutrition per serving
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kcal 610
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fat 27g
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saturates 8g
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carbs 68g
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sugars 3g
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fibre 4g
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protein 22g
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salt 2.2g
Ingredients
- 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
Method
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.
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.
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.
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.
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.
Serve the cakes topped with the eggs and remaining spring onions.
