Haggis potato cakes

Nutrition and extra info

  • Freezable
  • Nutrition: Per serving

  • kcal610
  • fat27g
  • saturates8g
  • carbs68g
  • sugars3g
  • fibre4g
  • protein22g
  • salt2.2g
  • Ingredients
  • Method
  • Ingredients

  • 700g floury potatoes, cut into 3cm chunks



    The world’s favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 300g haggis or vegetarian haggis



    A traditional Scottish dish most people either love or hate, given its unique list of…

  • 3 spring onions, finely sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 150g panko breadcrumbs
  • 1½ tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 4 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • Method

    1. 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.

    2. 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.

    3. 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.

    4. 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.

    5. 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.

    6. Serve the cakes topped with the eggs and remaining spring onions.

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