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snacks and sides | serves 8–10 as a starter
A good introduction for those who are nervous about trying haggis.
1. Cook the potatoes in salted boiling water for 25–30 minutes, till tender. Drain, then mash through a ricer. While hot, add the cheese, flour, eggs, haggis and plenty of salt and pepper. Mix well, then cool.
2. Dust a baking tray with flour. Working with walnut-sized pieces, roll the mixture into finger-shaped croquettes, then place on the tray. You should get about 45. Heat the oil in a frying pan, add the croquettes in batches and cook for 1–2 minutes until golden brown. Remove to kitchen paper to drain. Serve hot with tomato chutney.
Recipe Abi Fawcett
Photo jan Baldwin
from Issue 15
ingredients• 1kg potatoes, peeled and halved
• 200g grated cheese, such as cheddar
• 4–6 tbsp flour, plus extra for dusting
• 2 eggs
• 200g cooked haggis
• 400ml vegetable oil
• Tomato chutney, to serve