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
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
100g soft white breadcrumbs
vegetable oil, for frying
2 Waitrose Bramley Apples, peeled, cored and cubed
2 tbsp caster sugar
1 tbsp lemon juice
2-3 tsp English mustard
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.
Typical values per serving:
This recipe was first published in Thu Dec 03 10:39:02 GMT 2020.
Average user rating