- 1 kg potatoes
- 200 g cheese , such as Cheddar
- 4-6 tablespoons plain flour , plus extra for dusting
- 2 large free-range eggs
- 200 g cooked quality haggis
- 400 ml vegetable oil , for deep-frying
- Tomato chutney
Peel and halve the potatoes, then cook in boiling salted water for 25 to 30 minutes, or until tender.
Coarsely grate the cheese. Once cooked, drain the potatoes and mash through a ricer.
While hot, add the cheese, flour, eggs, haggis and plenty of sea salt and black pepper. Mix well, then leave to cool.
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.
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.
Remove to kitchen paper to drain, then serve hot with tomato chutney