Haggis with a neeps and tattie tikki

Haggis with a neeps and tattie tikki

Method

Place the mashed turnip in a bowl and add all of the stuffing ingredients. Mix well. Divide the mixture into six equal portions and keep aside.

Peel the potatoes and mash them very finely until smooth. Add salt and pepper and knead until properly mixed. Divide it into 10 equal portions. Now wash and dry your hands and rub them with a little oil. Take each portion of potato mixture and make a ball. Taking one at a time, gently flatten each ball into a round patty of about 1.5cm thick and place a portion of turnip stuffing in the centre. Fold the edges together very finely so that the mixture does not come out.

Now very gently flatten it into a 5cm patty. Repeat the procedure for all pieces. Heat 1 tsp oil in a non-stick pan. Slip in the patties and pan-fry on both sides until crisp golden brown.

To serve, place the tikki in the centre of a plate and place a ball of your pre-cooked Campbell's haggis on top. Great with some brown sauce.

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