Try this Pan-Fried Haggis Cake with a Swede, Sweet Potato And Spring recipe, or contribute your own.
Suggest a better descriptionCarefully boil the potatoes in salted water until just tender, approximately 20-30 minutes. Drain and dry out in a low heat oven for 10 minutes. Take out the dried potatoes and mash them in a bowl. Add the melted butter, olive oil, spring onions and season. Mix well together and keep warm. Empty the haggis into a bowl and add the egg yolk, this will help to bind the mixture together. Roll out mixture 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 chopped shallots in a pan and add white wine and lamb jus. Reduce by half. Add double cream and cook until the sauce covers the back of a spoon. Add whisky and season. Keep warm. Meanwhile, heat some olive oil in a frying pan and cook haggis patties until golden brown. Heat some olive oil in a clean pan and deep fry the shredded spring onions until 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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Serving Size: 1 Serving (440g) | ||
Recipe Makes: 4 | ||
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Calories: 475 | ||
Calories from Fat: 231 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.6g | 34 % | |
Saturated Fat 11.3g | 56 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 149.8mg | 46 % | |
Sodium 167.8mg | 6 % | |
Potassium 863.5mg | 23 % | |
Total Carbohydrate 56.4g | 17 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 51.4g | ||
Protein 7.6g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 475
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