Haggis, neeps and tatties cakes
Perfect for using up the leftover treasures of a traditional Burns Night supper, these little cakes combine haggis, neeps and tatties in every bite.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Mixing bowl
- Dish
- Baking sheet
- Skillet
- Stove
- Kettle
- Saucepan
- Colander
- Spatula
- Chef's knife
- Cutting board
- Spoon
- Plate
Ingredients
- 350g cooked mashed potato
- 250g cooked mashed swede
- 300g cooked haggis
- ¼ bunch parsley or chives, finely chopped
- 3 tbsp wholegrain mustard
- 4 tbsp plain flour
- 2 medium free-range eggs, beaten with a pinch of salt
- 150g panko breadcrumbs
- Vegetable oil to shallow fry
- 400g savoy cabbage
- 40g unsalted butter
- 4 tbsp crème fraîche
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