Haggis cakes with whisky dressing

These flavoursome haggis cakes with a crisp brioche breadcrumb coating make a great comforting supper from Eadie Manson
By Eadie Manson
Haggis cakes with whisky dressing
  • Rating:
  • Serves: 1-2
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the haggis cakes

  • 100 g haggis
  • 2 tbsp whisky
  • 50 g plain flour
  • 2 eggs, lightly beaten
  • 75 g brioche crumbs
  • 2 tbsp vegetable oil
  • 25 g butter

For the whisky sauce

  • 50 ml whisky
  • 1 tbsp wholegrain mustard
  • 2 tbsp white wine vinegar
  • 4 tbsp olive oil

To serve

  • 2 sprigs chervil, optional
  • 2 sprigs frisee or other lettuce, (optional)


1. For the haggis cakes: mix together the haggis and whisky and set aside for 5 minutes. Preheat the oven to 180C/Gas 4.

2. Divide the haggis into 2 and shape each portion into a cake. Roll in the flour, shaking off any excess.

3. Dip each cake in the beaten egg and then roll in the brioche breadcrumbs to coat completely.

4. Heat the oil and butter in an ovenproof frying pan over a medium heat. When the butter starts to foam, add the cakes and fry for about 3 minutes on each side, until crisp and golden brown. Transfer to the oven to finish cooking for about 10 minutes.

5. For the whisky sauce: pour the whisky into a small saucepan and boil over a high heat for 1-2 minutes to burn off most of the alcohol.

6. Pour the whisky into a bowl and mix in the mustard and vinegar. Gradually whisk in the oil and season, to taste, with sea salt and freshly ground black pepper.

7. To serve, arrange the haggis cakes on warm serving plates, drizzle over the whisky sauce and garnish with the chervil and frisee, if using.

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