3 carrots
5 King Edward potatoes
1 neep
50g butter
2 crushed garlic cloves
1 tbsp Dijon mustard
100g breadcrumbs
100g plain flour
Sea salt and black pepper
Vegetable oil for frying
Peel and dice the veg and boil until tender. Drain and leave to dry. Add the butter, garlic, mustard and seasoning. Stir in the breadcrumbs and shape into cakes. Chill for at least 30 minutes.
Season the flour with salt and pepper and dredge the chilled cakes on all sides.
Heat the oil and fry on a moderate heat for 4 – 5 minutes on each side.
These are great served as a side with your haggis, or with a slice of haggis on top and a poached egg for a Burns Night inspired brunch.
