30 Minutes
15 minutes for the Haggis cakes, 1 hour for the brown sauce
4-5 as a main, 8-10 as a side or brunch dish
Ingredients
For the Haggis, Neeps and Tattie Cakes
500g Haggis
300g potatoes, peeled and chopped into chunks
pinch of salt
1/2 tsp of ground black pepper
50g plain flour
2 large eggs, beaten
100g panko breadcrumbs
4 tbsp of vegetable oil
Poached egg to top (optional)
For the Homemade Brown Sauce
400g tin of chopped tomatoes
400ml water
1 onion, finely chopped
125g dates, seeds removed and chopped
2 sweet red apples, peeled and cored
75g dark brown sugar
175ml malt vinegar
3 tbsp black treacle
1 tbsp tarmarind paste
2 tsp Worcester sauce
2 tsp mustard powder
1 tsp cayenne pepper
1/2 tsp all spice
1 tbsp dark soy sauce
1 pinch sea salt
1 tbsp oil for frying
Cooking Method