Haggis Moroccan Style
 
Preparation time
Cooking time
Total time
 
Do check the cooking instructions for your haggis as it might vary!
Author:
Recipe type: Main Course
Cuisine: Scottish
Serves: 2-3
Ingredients
  • 1 small haggis cooked in the microwave for the time suggested
  • For the patty mixture
  • 1 large potato (mine weighed 200gr) grated
  • Equal weight of neeps grated
  • 1 clove garlic smashed or chopped small
  • Fresh ginger - a piece about 2cm x 2 cm grated
  • 1 tsp mustard seed
  • 1 tsp ground cinnamon
  • 1 small chilli finely chopped (Use as much or as little as you are comfortable with. The ones we grew this year are particularly hot)
  • Yogurt batter
  • 200 gr plain yogurt
  • 100gr Gram flour (you could use plain flour)
  • 1 tsp cumin seeds
  • ½ tsp salt
  • Handful of fresh coriander chopped
  • Oil for cooking
  • To serve:
  • Plain yogurt
  • Pomegranate seeds (or orange zest)
  • Fresh coriander chopped
Instructions
  1. Cook the haggis as described on the packet.
  2. Grate the potato and swede, set aside.
  3. In a frying pan, heat up the oil and fry the garlic, ginger and mustard seeds gently until very lightly browned and the seeds pop. Add to the potato and swede and mix. Cook gently until softened.
  4. Take the haggis out of its skin (if not done already). Break the mixture up a little if necessary and add the potato and swede. Mix well.
  5. Make the mixture into flat patties about 6 cm across pressing the ingredients together and let them cool. If you have time, it would help to get them into the fridge to firm up.
  6. Mix the yogurt, gram flour, cumin seeds and salt together to make a batter that is smooth and fairly thick. Depending on the consistency of your yogurt, you may find you need more liquid. Add water if necessary. Add the finely chopped coriander.
  7. Heat oil in the pan so the bottom is fully covered. Now, all being well, your patties will be solid enough to dip into the batter (Mine weren't on first try). Dip into the yogurt mixture, then place in the pan and fry until crisp. Cook 3 to 4 only at a time.
  8. Mix the chopped coriander, pomegranate seeds with the yogurt and season with salt and pepper.
  9. Serve
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2014/01/21/my-kind-of-haggis/