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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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
- 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 Tips if you need to reheat them in the oven.
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Haggis, Neep and Tattie Croquettes
Leftover haggis, neeps and tatties mixed together and coated in crispy breadcrumbs...simply delicious!
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
- 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.
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