Haggis with a Neeps and Tattie Tikki

A Burns Night Supper with a wee twist from Punjab!

Haggis with a Neeps and Tattie Tikki

Method:

  1. Place mashed turnip in a bowl and add all of the stuffing ingredients. Mix well
  2. Divide the mixture into 6 equal portions and keep aside
  3. Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed
  4. Divide it into 10 equal portions
  5. Now wash and dry your hands and rub them with a little oil. Take each portion of potato mixture and make a ball
  6. Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of turnip stuffing in the centre
  7. Fold the edges together very finely so that mixture does not come out
  8. Now very gently flatten it into a 2-inch patty
  9. Repeat the procedure for all pieces
  10. Heat 1 tsp oil in a non-stick pan.
  11. Slip in the patties and pan-fry on both sides till crisp golden brown
  12. To serve place the Tikki in the centre of a plate and place a ball of Campbell haggis on top, great with some brown sauce

Recipe provided by Tony Singh who is is preparing to celebrate both Burns and the 150th anniversary of the Indian poet Rabindranath Tagore.

Ingredients

  • 600g of Campbell`s Prime Meat Haggis
  • Cooked in boiling water and kept hot for service
  • 3 large boiled in their skins potatoes (Desiree are ideal for this)
  • Salt to taste
  • ½ tsp ground black pepper
  • 1 x egg

For the stuffing:

  • 200g drained mashed neeps
  • ½ tbsp chopped ginger
  • ¼ tsp garam masala
  • ¼ tsp salt
  • Red chilli to taste
  • 1tsp coarsely ground dry-roasted cumin seeds
  • Oil for pan-frying