Haggis, neeps and tatties cakes

Haggis, neeps and tatties cakes

Perfect for using up the leftover treasures of a traditional Burns Night supper, these little potato cakes combine haggis, neeps and tatties in every bite. They also make fantastic little croquettes; just roll them into walnut-sized balls and deep-fry for an extra crunchy snack.

Haggis, neeps and tatties cakes

You can even make these in the air fryer! See our tips below for how.

  • Serves icon Serves 4
  • Time icon Hands-on time 30 minutes

Perfect for using up the leftover treasures of a traditional Burns Night supper, these little potato cakes combine haggis, neeps and tatties in every bite. They also make fantastic little croquettes; just roll them into walnut-sized balls and deep-fry for an extra crunchy snack.

You can even make these in the air fryer! See our tips below for how.

Nutrition: per serving

Calories
786kcals
Fat
44.6g (18.8g saturated)
Protein
22.7g
Carbohydrates
70g (8.6g sugars)
Fibre
6.9g
Salt
3.1g

Ingredients

  • 350g cooked mashed potato
  • 250g cooked mashed swede
  • 300g cooked haggis
  • ¼ bunch parsley or chives, finely chopped
  • 3 tbsp wholegrain mustard
  • 4 tbsp plain flour
  • 2 medium free-range eggs, beaten with a pinch of salt
  • 150g panko breadcrumbs
  • Vegetable oil to shallow fry
  • 400g savoy cabbage
  • 40g unsalted butter
  • 4 tbsp crème fraîche
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Method

  1. Mix the potato, swede and haggis together in a large bowl with the herbs and 1 tbsp of the mustard. Season well with salt and plenty of pepper, then divide into 4. Shape each portion into a thick patty.
  2. Put the flour in a shallow dish, the beaten eggs in a second dish and the breadcrumbs in a third. Dust the patties in the flour, then coat in the egg and finally cover with breadcrumbs, ensuring they’re fully coated. Set aside on a tray until ready to cook.
  3. Put a wide frying pan over a medium heat and pour in vegetable oil until it is around 1cm deep in the pan. When the oil is shimmering hot, carefully add the cakes and cook for 3-5 minutes, then gently flip and cook for another 3-5 minutes.
  4. Meanwhile, boil the kettle and finely shred the cabbage, removing the core if needed. Fill a saucepan with the boiling water, add a pinch of salt and cook the cabbage in the water over a high heat for a few minutes. Drain, return to the pan then add the butter and season. Stir the remaining 2 tbsp mustard into the crème fraiche.
  5. To serve, arrange a bed of buttered cabbage on each serving plate and top with a cake. Add a dollop of crème fraiche on top.

Nutrition

Nutrition: per serving
Calories
786kcals
Fat
44.6g (18.8g saturated)
Protein
22.7g
Carbohydrates
70g (8.6g sugars)
Fibre
6.9g
Salt
3.1g

delicious. tips

  1. These cakes also taste great when made with vegetarian haggis for a meat-free version.

  2. Freeze the haggis cakes after they’re crumbed but before you fry them for up to 3 months. Defrost in the fridge then fry as normal as in step 3.

  3. These cakes can also be cooked in an air fryer for 18-20 minutes, turning halfway. Just give them a good spray of oil before they go in.

Buy ingredients online

Recipe By:

Pollyanna Coupland
Food producer, delicious.

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