Jamie Magazine
By Abi Fawcett
Ingredients
1kg potatoes
200g cheese, such as Cheddar
4-6 tablespoons plain flour, plus extra for dusting
2 large free-range eggs
200g cooked quality haggis
400ml vegetable oil, for deep-frying
Tomato chutney
Method
- Peel and halve the potatoes, then cook in boiling salted water for 25 to 30 minutes, or until tender.
- Coarsely grate the cheese. Once cooked, drain the potatoes and mash through a ricer.
- While hot, add the cheese, flour, eggs, haggis and plenty of sea salt and black pepper. Mix well, then leave to cool.
- Dust a baking tray with flour. Working with walnut-sized pieces, roll the mixture into finger-shaped croquettes, then place on the tray – you should get about 45.
- When you're ready to cook, heat the oil in a frying pan, add the croquettes (work in batches) and cook for 1 to 2 minutes, or until golden brown.
- Remove to kitchen paper to drain, then serve hot with tomato chutney.
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