HAGGIS, NEEPS & TATTIES CROQUETTES WITH WHISKY SAUCE
A unique taste on using up leftovers from this Scottish classic
Provided by Philsfoodworld
Time 35m
Yield Makes 12
Number Of Ingredients 0
Steps:
- 1) Mix the cold haggis, turnip and potato together. Taste and season accordingly. Take a small handful of the mix and roughly form into a croquette shape.
- 2) Drop it into the flour, turning to coat. Then drop into the egg mix to cover and then into the breadcrumbs. Roll in the crumb until coated. Repeat until your mix is all used up.
- 3) Pre-heat a deep fryer to 170C. Drop the croquettes in for 2 1/2 mins until golden.
- 4) For the whisky sauce, pour the whisky into a semi-hot pan and allow to reduce for 1 min. Whisk in the cream until sauce is warm enough to serve. Season with salt and pepper.
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