Haggis, Neeps & Tatties croqueuettes with Whisky
This recipe gives a modern twist to a traditional Scottish dish.
1 Turnip, boiled
400g Mashed Potato
2 Eggs, Beaten
6tbsp Plain Flour
285ml Double Cream
Salt and Pepper
- Mix the cold haggis, turnip and potato together. Taste and season. Take a small handful of the mix and form into a croquette.
- Roll the croquette in the flour until coated. Shake off any excess flour, then roll in the egg mixture until covered. Finally roll the croquette in the breadcrumbs, repeat the process.
- Pre-heat a fryer to 170oC, fry the croquettes for 2-2 ½ minutes until golden.
- For the whisky sauce, pour the whisky in a hot saucepan and reduce for 1 minute. Whisk in the cream until the sauce thickens slightly. Season with salt and pepper.