Nutrition and extra info
Nutrition: Per serving
The world’s favourite root vegetable, the potato comes in innumerable varieties. A member of…
A traditional Scottish dish most people either love or hate, given its unique list of…
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
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.
Source: Read Full Article