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Home » Recipes

Haggis, Neep and Tattie Croquettes

Published: Jan 4, 2023 · Modified: Jan 29, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Haggis neeps and tatties croquettes on a wooden board
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This haggis, neep and tattie croquettes recipe is one of David's and is perfect for using up leftover haggis, neeps and tatties after Burns night!

The combination of haggis, neeps and tatties mixed together and coated in crispy breadcrumbs is simply delicious.   Enjoy the croquettes as a snack, serve at a buffet or party, or as a side with a juicy steak, chicken or pork.

Tips

  • The croquettes can easily be reheated in the oven – 180C/160C fan/gas 4 for 15 minutes.
  • This haggis, neep and tattie croquettes recipe is easily adapted if want to make less or more.

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How to make this Haggis, Neep and Tattie Croquettes

Ingredients

  • 120g leftover haggis
  • 250g leftover neeps or carrot and swede mash
  • 200g leftover tatties (mashed potatoes)
  • 50g plain flour
  • 1 egg, beaten
  • 50g panko breadcrumbs
  • oil for deep frying

Instructions

  1. Place the leftover haggis, neeps and tatties in a bowl and mix together with a fork until well combined.
  2. Divide the mixture into 8 equal pieces and then roll each piece into log (croquette) shapes.
  3. Put the flour, beaten egg and breadcrumbs into separate bowls, then dip each  croquette in the flour first, then the egg, then the flour.   Place the coated croquettes on a baking tray and chill in the fridge. 
  4. Switch on the deep fat fryer to heat to 170C. Once the temperature has been reached, remove the croquettes from the fridge and fry them in batches for 2 minutes until golden (ours is a mini deep fat fryer so we can fry 2 at a time).
  5. Remove and place on a wire rack with kitchen roll underneath to catch any drips of oil.  Enjoy with tomato ketchup, brown sauce or wholegrain mustard for dipping. See Tips if you need to reheat them in the oven.

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Haggis neeps and tatties croquettes on a wooden board

Haggis, Neep and Tattie Croquettes

By: Deborah
Leftover haggis, neeps and tatties mixed together and coated in crispy breadcrumbs...simply delicious!
PREP: 10 minutes minutes
COOK: 8 minutes minutes
Chilling time: 10 minutes minutes
TOTAL: 28 minutes minutes
Course: Side Dish, Snack
Cuisine: Scottish
Servings: 8 croquettes
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Equipment

  • Deep fat fryer
  • Cooling rack

Ingredients

  • 120 g (4.2 oz) leftover haggis
  • 250 g (8.8 oz) leftover neeps or carrot and swede mash
  • 200 g (7.1 oz) leftover tatties mashed potatoes
  • 50 g (1.8 oz) plain flour
  • 1 egg beaten
  • 50 g (1.8 oz) panko breadcrumbs
  • oil for deep frying

Instructions

  • Place the leftover haggis, neeps and tatties in a bowl and mix together with a fork until well combined.
  • Divide the mixture into 8 equal pieces and then roll each piece into log (croquette) shapes.
  • Put the flour, beaten egg and breadcrumbs into separate bowls, then dip each  croquette in the flour first, then the egg, then the flour.   Place the coated croquettes on a baking tray and chill in the fridge.
  • Switch on the deep fat fryer to heat to 170C. Once the temperature has been reached, remove the croquettes from the fridge and fry them in batches for 2 minutes until golden (ours is a mini deep fat fryer so we can fry 2 at a time).
  • Remove and place on a wire rack with kitchen roll underneath to catch any drips of oil.  Enjoy with tomato ketchup, brown sauce or wholegrain mustard for dipping. See Notes if you need to reheat them in the oven.

Notes

  • The croquettes can easily be reheated in the oven – 180C/160C fan/gas 4 for 15 minutes.
  • This haggis, neep and tattie croquettes recipe is easily adapted if want to make less or more.

 

You might also like to try:
  • snacks
  • haggis, neeps and tatties
  • chicken balmoral with whisky sauce
  • haggis balls with whisky sauce
  • haggis and pork sausage rolls

Nutrition

Calories: 124kcal | Carbohydrates: 17g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 47mg | Sodium: 102mg | Potassium: 251mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5255IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS buffet food, Burn's Night, Burn's Supper, deep fried, leftover carrot and swede mash, leftover haggis, leftover mash, leftover neeps, leftover tatties, party food, Scottish recipe
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About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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