Ingredients
Ingredients:
1 Macsween Lamb or Vegetarian Haggis (227g)
1 large russet potatoes (approximately 300g)
80g cheddar cheese, grated
2-3 eggs, beaten
100-150g plain flour
100-150g oats
Beerenberg tomato chutney (or homemade)
Cooking Method
1. Boil potatoes in salted water. Strain and mash them while hot.
2. Add cheddar cheese and haggis to hot mashed potatoes, and season with salt and pepper.
3. Mix well and set aside to cool enough to handle.
4. Using a tablespoon, scoop haggis mixture and roll into balls slightly smaller than a pingpong ball. Don’t be tempted to make them too big, otherwise the outside will burn before the inside is hot enough.
5. Roll the croquettes in flour to coat and shake to remove excess. Then drop them in beaten egg, and lastly press in oats to cover.
6. Fill a small pot with oil enough to fully submerge the balls. Fry for 3-4 minutes in medium heat and place them on a rack to drip off excess oil. Turn the heat up and return them to double fry to crisp up until golden brown.
7. Serve immediately with tomato chutney sauce right from the jar!
