Haggis Croquettes


I wanted to do a Burns inspired recipe as we approach the 25th January.  I love haggis, and when I posted the question on Facebook ‘Is haggis widely adored by my Scottish friends?’  it was pretty much a resounding yes!  But there were also a few who said they needed a little convincing.

This is definitely the recipe for introducing the nervous or just those who are unfamiliar with haggis.  Great as a starter, snack or main meal these croquettes have a lovely crunchy coating and a soft potato centre that’s peppered with haggis and cheddar cheese.

For this recipe I paired them with a fresh swede, apple and carrot slaw which cuts through the richness of the croquettes really nicely.  But I’ll be honest with you, I could just as easily eat them on their own, dipped in ketchup or smothered in a caramelised red onion chutney.  They are very moreish!

Makes approximately 18 croquettes.


For the croquettes

500g mashed potato, cold
100g cooked haggis, cold (I used Macsween’s, but use your favourite)
100g cheddar cheese, grated (I used my home smoked Orkney mature cheddar which worked really well)
8 heaped tbsp plain flour
2 free range eggs
100g breadcrumbs (I used panko)
1 tsp salt
1/4 tsp white pepper
Vegetable oil

For the slaw

Half a small swede (neep), grated
Half a Braeburn apple, grated
Half a Granny Smith apple, grated
2 carrots, grated
A handful of flat leaf parsley, roughly chopped
1 tbsp lemon juice
1 tbsp olive oil
Ground black pepper


Make the slaw by combining the swede, apple, carrot, parsley, lemon juice, olive oil and a good pinch of black pepper in a bowl.  Refrigerate.

In a large bowl combine the potato, haggis, cheese, 4 tbsp of flour, salt, white pepper and 1 of the eggs.Use a fork and don’t over work the ingredients.  You should end up with a firm mixture.

Take heaped dessert spoons of the mix and form into thumb length cylinders.


Place the remaining 4 tbsp of flour into a small bowl and do the same with the breadcrumbs and the egg, which should be lightly beaten.

In a heavy based frying pan add a centimetre of vegetable oil and preheat for shallow frying (the temperature is correct when a cube of bread placed in the oil turns golden brown).


Now dredge each potato cylinder in the flour, egg and then breadcrumbs and shallow fry in batches until golden brown, about 2 minutes each.  Be careful not to let your oil get too hot or they will burn.  Place cooked croquettes in a warm oven until all have been shallow fried.

Serve with the slaw and a baby leaf salad (or with whatever takes your fancy).

Enjoy! K x


Haggis croquettes with swede, apple and carrot slaw


Haggis croquettes

12 thoughts on “Haggis Croquettes

    • Thanks for your lovely comments! The combination does work well and the flavour of the haggis is still very prominent but as you say it’s nicely disguised for the squeamish x

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s