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Ингредиенты
- 500 gm Haggis
- 350 gm Baking potatoes, peeled and quartered
- 1 x Egg
- 350 gm Sweet potatoes, peeled and quartered
- 50 gm Butter, melted
- 25 ml Extra virgin olive oil
- 4 x Spring onions, finely sliced
- 150 ml Lamb jus
- 25 gm Shallots, minced
- 2 Tbsp. White wine
- 4 Tbsp. Grouse whisky
- 50 gm Double cream
- 1 x Tomato, diced
- Â Â Flour
- 1 x Egg
- Â Â Breadcrumbs
- 4 x Spring onions, finely shredded
- Â Â Extra virgin olive oil
Инструкции
- Carefully boil the potatoes in salted water till just tender, approximately 20-30 min. Drain and dry out in a low heat oven for 10 min.
- Take out the dry potatoes and mash them in a bowl. Add in the melted butter, extra virgin olive oil, spring onions and season. Mix well together and keep hot.
- Empty the haggis into a bowl and add in the egg yolk, this will help to bind the mix together.
- Roll out mix on a floured surface and cut into rings about 2 inches in diameter and 1/2 an inch thick.
- Dip rings of haggis into flour, egg and breadcrumbs. Place minced shallots in a pan and add in white wine and lamb jus. Reduce by half. Add in double cream and cook till the sauce covers the back of a spoon.
- Add in whisky and season. Keep hot.
- Meanwhile, heat some extra virgin olive oil in a frying pan and cook haggis patties till golden.
- Heat some extra virgin olive oil in a clean pan and deep fry the shredded spring onions till crisp.
- Place mashed potatoes in the middle of a plate. Top with the haggis and crispy spring onions. Spoon the sauce around and garnish with diced tomato.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 4 servings | |
| Calories 326 | |
| Calories from Fat 182 | 56% |
| Total Fat 20.66g | 26% |
| Saturated Fat 9.45g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 128mg | 43% |
| Sodium 154mg | 6% |
| Potassium 721mg | 21% |
| Total Carbs 29.33g | 8% |
| Dietary Fiber 4.5g | 15% |
| Sugars 4.95g | 3% |
| Protein 6.49g | 10% |
