Member recipe
Member recipes are not tested in the GoodFood kitchen.

Haggis, neeps & tatties croquettes with whisky sauce

By Philsfoodworld (GoodFood Community)
  • loading...
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12
A unique taste on using up leftovers from this Scottish classic


  • 1x 454g MacSween's haggis (you can use vegetarian haggis also), cooked
  • 1x medium turnip, boiled
  • 400g mashed potato
  • 2x eggs, beaten
  • 1x pack of breadcrumbs
  • 6 tbsp plain flour
  • 5mls whisky
  • 284mls double cream
  • Salt and pepper


  • STEP 1
    1) Mix the cold haggis, turnip and potato together. Taste and season accordingly. Take a small handful of the mix and roughly form into a croquette shape.
  • STEP 2
    2) Drop it into the flour, turning to coat. Then drop into the egg mix to cover and then into the breadcrumbs. Roll in the crumb until coated. Repeat until your mix is all used up.
  • STEP 3
    3) Pre-heat a deep fryer to 170C. Drop the croquettes in for 2 1/2 mins until golden.
  • STEP 4
    4) For the whisky sauce, pour the whisky into a semi-hot pan and allow to reduce for 1 min. Whisk in the cream until sauce is warm enough to serve. Season with salt and pepper.
  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

  • Hello Fresh promo logo

    Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three.

    Claim the offer

Sponsored content