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
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