Pan-fried haggis cake with a swede, sweet potato and spring
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Haggis |
| 350 | grams | Baking potatoes; peeled and |
| ; quartered | ||
| 1 | Egg | |
| 350 | grams | Sweet potatoes; peeled and |
| ; quartered | ||
| 50 | grams | Butter; melted |
| 25 | millilitres | Olive oil |
| 4 | Spring onions; finely sliced | |
| 150 | millilitres | Lamb jus |
| 25 | grams | Shallots; chopped |
| 2 | tablespoons | White wine |
| 4 | tablespoons | Grouse whisky |
| 50 | grams | Double cream |
| 1 | Tomato; diced | |
| Flour | ||
| 1 | Egg | |
| Breadcrumbs | ||
| 4 | Spring onions; finely shredded | |
| Olive oil | ||
Directions
Carefully boil the potatoes in salted water until just tender, approximately 20-30 minutes. Drain and dry out in a low heat oven for 10 minutes.
Take out the dried potatoes and mash them in a bowl. Add the melted butter, olive oil, spring onions and season. Mix well together and keep warm.
Empty the haggis into a bowl and add the egg yolk, this will help to bind the mixture together.
Roll out mixture on a floured surface and cut into rings about 2 inches in diameter and ½ an inch thick. Dip rings of haggis into flour, egg and breadcrumbs. Place chopped shallots in a pan and add white wine and lamb jus. Reduce by half. Add double cream and cook until the sauce covers the back of a spoon.
Add whisky and season. Keep warm.
Meanwhile, heat some olive oil in a frying pan and cook haggis patties until golden brown.
Heat some olive oil in a clean pan and deep fry the shredded spring onions until crisp.
Place mashed potatoes in the middle of a plate. Top with the haggis and crispy spring onions. Spoon the sauce around and garnish with diced tomato.
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