Haggis, Neeps and Tattie Cakes

For Haggis, Neeps and Tattie Cakes

• Peel and chop the potatoes and swede into similar sized chunks. Place into a large pan, with salted boiling water. Boil until tender, around 20-25 minutes. Drain and allow as much steam as possible to evaporate from the potatoes and swede. Discard any leftover water from the pan before mashing. Mash while still hot. Place to one side to cool.

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• Tip the cooled potatoes and swede into a large bowl. Take the haggis out of its skin and break into little pieces adding to the swede and potato. Add a pinch of salt and 1/2 teaspoon ground pepper. Mix everything together.

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• Divide and shape into balls then into flat round burger shaped patties, 3/4 inch thick. I like to weigh them as I shape to ensure each tattie cake is the same size. Weigh the full batch first, then work out weight per tattie cake x 10 (likely to be around 100-115g each). Use a chopping board to help shape them if needed. Place the shaped patties onto a large plate or tray and chill for around 30 minutes, this will help them hold together when they’re cooked.

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• Place the plain flour, beaten egg and panko breadcrumbs into three separate plates / bowls. Firstly, cover the patties all over with flour, then dip into the beaten egg, finally coating with panko breadcrumbs.

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• Place a large frying pan with the oil onto a medium heat. Once the oil heats up place one cake into the pan to test the temperature. It should take a few minutes for the cake to turn a golden brown colour on the bottom. Adjust the temperature if it’s heating too quickly or isn’t turning brown after a few minutes. Cook them on both sides, in batches if necessary, until golden brown and piping hot in the middle. Drain on sheets of kitchen roll.

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• These can be served eaten straight away or left to cool a bit then warned through in a hot oven, if you want to prep them in advance. Delicious served with homemade brown sauce or good old HP, and if you like, a poached egg on top.

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For Homemade Brown Sauce

• Heat the oil over a medium heat, add the finely chopped onion and sauté for five minutes until softening but not brown.

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• Add the remaining ingredients, except the dark soy sauce, and allow to cook for one hour.

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• Allow to cool slightly. Add the dark soy sauce when cool and blend the sauce together.

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• Sterilise bottles or jars by putting them through a hot dishwasher cycle or by heating them through in a 180°C oven for 20 minutes.

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• Add cold sauce to cold bottles / jars. Cover and store in the fridge. Use within 3 months.

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