This Burns’ Night why not enjoy Haggis in a new way by creating a Haggis cake which combines both the Scottish delicacy and potatoes with just five ingredients.
700g potatoes peeled and chopped into chunks
300g haggis, either the original meat version or pick up a vegetarian version.
3 spring onions
1 ½ tbsp olive oil
4 eggs. (these are optional)
Peel and chop the potatoes and add them to a pan of salted water, bring the water to the boil for around 15 minutes, drain them and leave them to dry. Once dried, mash them until smooth.
Meanwhile, cook the haggis following the instructions.
Once the haggis is cooked, tip it into a bowl and break into chunks with a fork and then fold through the mash with three-quarters of the spring onions and leave to cool. Once cooled, form into cakes using your hands.
Put the breadcrumbs into a food processor and blitz until fine, tip onto a plate and coat the cakes, chill for 15 minutes.
Heat the oil in a large non-stick frying pan and fry the cakes for 5-6 minutes or until golden brown.
Leave the cooked cakes to the side and heat a large pan of water until it’s just starting to boil, poach the eggs and then serve them on top of the cakes.