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Haggis, neeps and tatties cakes 26 January 2012

Posted by cath in comfort food, freeze-friendly, Recipes, specials, variations.
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Leftover Haggis and the works from Burns night? Make sure to make the most of your leftovers. Here’s an idea for eating up leftover Burns supper ingredients.
Just like fish and potato cakes, similar Haggis, neeps and tatties cakes are great.
If you have plenty of leftover mash, here’s what to do:

Haggis cakes

Add crumbled haggis to leftover mash, I think it helps the binding to keep the mixture at least 50% potato, but any leftover neeps or other root mash can also be added. You shouldn’t need seasoning as the leftovers will have been made with salt and pepper already. Mix everything well.
Shape the mixture into small, flat cakes. Pat each side with white plain flour. Leave, shaped and floured, in the fridge for at least an hour to firm up making them easier to fry.

I’m making these tonight so the finished dish photo will come later, here are the haggis cakes ready to go in the fridge.

image

To cook, shallow fry in a little oil (haggis and mash are already fatty so you don’t need a lot) until browned on both sides. Flip just once if you can, by giving the first side a good 5 minute sizzle. Flip over carefully as they can break up… this is where a rest in patty form can help.

Serve up with some fresh rocket leaves for a fancy supper or just some ketchup or brown sauce for real comfort food!

Here, the finished dish

image

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