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Haggis Tater Tots

Recipe

Easy, cheesey and oh so moreish, this Scottish take on the classic tater tot will be an instant hit with family and friends.

Serves: 20 people   |   Prep time: 15 minutes   |   Cooking time: 35 minutes

  

Ingredients

  • 240g Haggis
  • 130g Scottish Cheddar Cheese
  • 3 Spring Onions
  • 450g Maris Piper Potatoes
  • 25g Scottish Butter
  • 120g Golden/Natural Breadcrumbs
  • 40g Plain Flour
  • 2 Large Scottish Eggs
  • Sea Salt and Black Pepper

  

Method

  1. Peel the potatoes, cut them into chunks and boil in some salted water until tender - drain and mash along with the btter.
  2. Break up the haggis, put in a bowl then cook the haggis in a microwave for 5 minutes. Wash and trim the spring onions and chop them finely.
  3. Mix the mash, haggis and spring onions together in a bowl. Grate the cheese and add along with some salt and black pepper and mix well.
  4. Divide the mixture into 20 balls then shape to a classic tater tot shape, similar to a potato croquette.  
  5. Put the flour in a bowl.
  6. Break the eggs into another bowl and whisk well.
  7. Then put the breadcrumbs in another bowl. Dip each ball into the flour, then the egg wash, then the breadcrumbs. Put them in the fridge for 15 minutes to chill.
  8. Deep fry them at 175°C for 6 minutes in batches, keeping the cooked ones warm while you fry the rest. Great served with sweet chilli dip for mustard mayonnaise.