Make it Scotch

Haggis, Neeps and Tattie Cakes

  • Prep 30 mins
  • Cook 1 hr 15 mins
  • Serve 4-5 as main

Ingredients

Cooking Method

For Haggis, Neeps and Tattie Cakes

  • 1
    Peel and chop the potatoes and swede into similar sized chunks. Place into a large pan, with salted boiling water. Boil until tender, around 20-25 minutes. Drain and allow as much steam as possible to evaporate from the potatoes and swede. Discard any leftover water from the pan before mashing. Mash while still hot. Place to one side to cool.
  • 2
    Tip the cooled potatoes and swede into a large bowl. Take the haggis out of its skin and break into little pieces adding to the swede and potato. Add a pinch of salt and 1/2 teaspoon ground pepper. Mix everything together.
  • 3
    Divide and shape into balls then into flat round burger shaped patties, 3/4 inch thick. I like to weigh them as I shape to ensure each tattie cake is the same size. Weigh the full batch first, then work out weight per tattie cake x 10 (likely to be around 100-115g each). Use a chopping board to help shape them if needed. Place the shaped patties onto a large plate or tray and chill for around 30 minutes, this will help them hold together when they’re cooked.
  • 4
    Place the plain flour, beaten egg and panko breadcrumbs into three separate plates / bowls. Firstly, cover the patties all over with flour, then dip into the beaten egg, finally coating with panko breadcrumbs.
  • 5
    Place a large frying pan with the oil onto a medium heat. Once the oil heats up place one cake into the pan to test the temperature. It should take a few minutes for the cake to turn a golden brown colour on the bottom. Adjust the temperature if it’s heating too quickly or isn’t turning brown after a few minutes. Cook them on both sides, in batches if necessary, until golden brown and piping hot in the middle. Drain on sheets of kitchen roll.
  • 6
    These can be served eaten straight away or left to cool a bit then warned through in a hot oven, if you want to prep them in advance. Delicious served with homemade brown sauce or good old HP, and if you like, a poached egg on top.
Back to recipes

Find your

local butcher

Buy your meat locally from one of our Scotch Butchers Club members or at one of our partner retailers. Ask your local Scotch butcher to recommend their favourite recipes and trust them to give you the perfect, high-quality cuts you will need with craftsmanship and confidence.

Find a Butcher

Enjoy

Scotch Anywhere

Whether you are fine dining in a top restaurant venue or sharing a BBQ in the garden with friends, Scotch Beef, Scotch Lamb and Specially Selected Pork will provide the perfect quality you are looking for every time.

Make it an Experience

What's The Scotch Difference?

Let us take you on a journey into what makes Scotch Beef, Scotch Lamb and Specially Selected Pork so special, and how we produce such high-quality meat renowned and enjoyed worldwide.