zoom

    Save to your scrapbook

    Haggis Croquettes with apple and mustard sauce

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Haggis Croquettes with apple and mustard sauce

    • Preparation time: 30 minutes
    • Cooking time: 30 minutes
    • Total time: 1 hour 60 minutes

    Makes: 24

    Ingredients

    500g floury potatoes (maris piper or king edward), peeled and cut into large chunks
    65g mature cheddar, grated
    6 sprigs thyme, leaves stripped
    250g Macsween Haggis, chopped into small pieces
    5 tbsp plain flour
    2 eggs
    100g soft white breadcrumbs
    vegetable oil, for frying

    Sauce
    2 Waitrose Bramley Apples, peeled, cored and cubed
    2 tbsp caster sugar
    1 tbsp lemon juice
    2-3 tsp English mustard

    Method

    1. Put the potatoes in a large pan, cover with cold water and bring to the boil. Cook for 15 minutes until tender. Drain well, return the potatoes to the pan, then set over a low heat for about 30 seconds, stirring to dry out any excess moisture. Mash well, then stir in the cheddar and thyme; season. Set aside to cool.

    2. Meanwhile, make the sauce. Put the apples, sugar and lemon juice in a pan over a low heat. Add 5 tbsp water and cook until the apples are soft and mushy. Remove from the heat, season, then stir in the mustard, to taste.

    3. Stir the haggis through the cooled mash, then shape it into walnut-sized croquettes. Put the flour in a shallow bowl, then break the eggs into a second bowl and lightly beat with a fork. Tip the breadcrumbs into a third bowl. Coat the croquettes in the flour, then the eggs and lastly the breadcrumbs.

    4. Pour the oil into a deep pan until about ⅓ full. Heat until a cube of bread browns in about 60 seconds, then fry the croquettes in batches for 4-5 minutes, turning occasionally, until crisp and golden. Drain on kitchen paper and serve with the sauce. If necessary, freeze the croquettes and sauce separately, for up to 2 months.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars

    Glossary