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snacks and sides | serves 810 as a starter
A good introduction for those who are nervous about trying haggis.
1. Cook the potatoes in salted boiling water for 2530 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 12 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
46 tbsp flour, plus extra for dusting
200g cooked haggis
400ml vegetable oil
Tomato chutney, to serve