Haggis potato cakes
- Preparation and cooking time
- plus chilling
- Serves 4
Swap traditional neeps and tatties on Burns Night (25 January) for these crispy haggis cakes. Make them with just five ingredients for supper or brunch
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 6
Serve the cakes topped with the eggs and remaining spring onions.