Haggis Croquettes


  • 200g MacSween Haggis
  • 1kg Farndon Fields potatoes
  • 200g cheddar cheese
  • 2 large free-range eggs
  • 4-6 tbsp plain flour
  • 400ml vegetable oil
  • Tomato chutney


  1. Peel and cut the potatoes into quarters, then cook in boiling salted water for 25 to 30 minutes, or until tender.
  2. Coarsely grate the cheese. Once cooked, drain the potatoes and mash through a ricer.
  3. While hot, add the cheese, flour, eggs, haggis and plenty of sea salt and black pepper. Mix well, then leave to cool.
  4. Dust a baking tray with flour. Working with walnut-sized pieces, roll the mixture into finger-shaped croquettes, then place on the tray – you should get about 45.
  5. When you're ready to cook, heat the oil in a frying pan, add the croquettes (work in batches) and cook for 1 to 2 minutes, or until golden brown.
  6. Remove to kitchen paper to drain, then serve hot with tomato chutney.

Recipe adapted from Jamie Oliver: https://www.jamieoliver.com/recipes/lamb-recipes/haggis-croquettes/