Crispy Haggis Fritters with a Neep and Tattie Salad

Andrew Nutter's crisp crumb-coated haggis and black pudding slices are served with a mouth watering salad of swede, potato and tasty salad leaves
By Andrew Nutter
Crispy Haggis Fritters with a Neep and Tattie Salad
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: medium

Ingredients

For the haggis fritters

  • 200 g haggis, lining removed and cut into cubes
  • 200 g black pudding, cut into rounds
  • 55 g flour
  • 1 egg, lightly beaten
  • 100 g breadcrumbs, dried
  • vegetable oil, for deep frying

For the dressing

  • 1 egg yolk
  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 100 ml olive oil
  • 25 g Lanark Blue cheese, crumbled

For the neeps and tatties

  • 1 small swede, cut into chunks and boiled until soft
  • 1 potato, cut into chunks and boiled until soft
  • 1 tbsp white wine vinegar
  • 3 tbsp olive oil
  • 2-3 tarragon leaves, chopped

To serve

  • 1 head red chicory
  • 1 head white chicory

Method

1. For the haggis fritters: toss the haggis and black pudding in the flour. Dip in the beaten egg and then in the breadcrumbs, until evenly coated. Place in the fridge until ready to use.

2. For the dressing: blend the egg yolk, vinegar and mustard together. Drizzle in the oil and then stir in the cheese.

3. For the neeps and tatties: combine the swede and potato, mash slightly then add the vinegar, oil and tarragon and season to taste with salt and pepper.

4. Heat the vegetable oil to 180C. Deep fry the haggis and black pudding until golden and drain on kitchen paper.

5. To serve: arrange the chicory, bull's blood and mizuna leaves on a plate and place the neeps and tatties in the middle. Place the black pudding and haggis on top and finally drizzle over the dressing

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