Pan Fried Haggis Cake With A Swede, Sweet Potato And Spring

Directions

1. 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.
2. 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.
3. Empty the haggis into a bowl and add in the egg yolk, this will help to bind the mix together.
4. Roll out mix on a floured surface and cut into rings about 2 inches in diameter and 1/2 an inch thick.
5. 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.
6. Add in whisky and season. Keep hot.
7. Meanwhile, heat some extra virgin olive oil in a frying pan and cook haggis patties till golden.
8. Heat some extra virgin olive oil in a clean pan and deep fry the shredded spring onions till crisp.
9. 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.