A twist on the Haggis Potato Cakes recipe from BBC Good Food. We have used ready-made mash, prepared carrot and swede and Haggis from Asda. If you are looking for something a little bit different to have on Burns Night, maybe a starter instead of a main course of haggis. Or, as we did, have them for brunch. An excuse to have haggis any time of the year.

These haggis potato cakes would pair well with some whisky gravy, or serve as we did with a poached egg for a brunch.

Ingredients

Here are the ingredients to make Haggis Potato Cakes for Burns Night.

Mashed potato
Haggis
Carrot and Swede
Breadcrumbs
Spring Onions
Eggs (if serving with poached eggs)

See the recipe card for quantities.

Instructions

Cook the haggis following pack instructions. Then add to a bowl and break up with the fork.

Fold through the mash.

Add spring onions and mix through.

Cook the carrot and swede as the instructions on the packet. Add the cooked carrot and swede to the mixture.

Form the mixture into burger sized patties with your hands.

Coat in the breadcrumbs and place into the fridge to chill.

Heat the oil in a large frying pan, over a medium heat. Cook until they are golden.

Heat a large pan of water until just boiling. Crack an egg into a small bowl.

Swirl the water to create a whirlpool, then add the egg into the centre of the pan. Cook until the egg is cooked until you like it.

Serve the haggis potato cakes topped with the eggs and remaining spring onions.

Substitutions

Vegetarian – use vegetarian haggis instead. We like Macsween vegetarian haggis.

Storage

Make the recipe up until the breadcrumbs stage. The patties can then be frozen and kept for up to 3 months. Defrost thoroughly and breadcrumb and fry as instructions.