Haggis Croquette Tacos Make a Great Use of Leftovers, Served with an Onion & Sweet Potato Whisky Chutney
go site This tasty dish was a creation from left over Burns night supper but I would say it is worth buying haggis specifically for it. We had left over mashed potato and neeps (turnips) too so the haggis croquette really didn’t take too long to make.
http://goodnighttampa.com/wp-content/uploads/fusion-styles/fusion-12292.css?timestamp=1525063114 If you are cooking from scratch I would recommend cook the haggis, neeps and potatoes the day before and then you won’t have to wait for them to cool to make the dish. The recipe is really easy with approximately equal measures of all 3.
click here I have used panko breadcrumbs to coat the haggis croquette as I think they give a superior crunch over standard breadcrumbs but I am sure either would work. Haggis is very well seasoned normally and our mashed potatoes had butter in them so I didn’t think the haggis croquette mix required any additional seasoning but do taste yours before shaping to see what you think.
I had to sit and think for a while on how to transform the dish from just bog standard haggis croquette served in a taco to something special that no-one else had done before. I had originally thought about trying to do a whisky based pickle liquor that I could have used on some fresh neep but decided it needed more than just a bit of pickle and that the dish would need a little sweetness along with some acidity.
This lead me to a chutney idea which I have to say is a little out of my comfort zone. What I have made for this dish is probably not really a chutney as it doesn’t require time to mature and can be eaten straight away. Maybe its more of a relish? Or a cooked salsa? I’m not sure of the best name so I am going to stick to chutney.
To serve the tacos I used some pre-made soft shell taco wraps and I heated them in a dry frying pan over a medium heat. I find this gives a better eating quality than heating them in the microwave or oven as you get a slight crunch on the outside and a nice soft inner.
Hope you enjoy
S Xx
| Servings | Prep Time |
| 4 Tacos | 20 Minutes |
| Cook Time |
| 30 Minutes |
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Crispy, slightly spicy soft haggis croquette served in a soft shell taco with homemade onion, sweet potato and whisky chutney.
Recipe below is assuming you have left over mashed potatoes, neeps and haggis.
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- 1 Whole onion Peeled and cut into thin strips
- 1 Tbsp oil
- 2 Tbsp Cider Vinegar
- 1 Small Sweet Potato Peeled and cut into small cubes
- 1 Nip Whisky
- 1 Pinch salt
- 1/2 Tsp Ancho Chilli Powder
- 1 Tbsp Agave You could use honey or a spoon of sugar
- 1 Whole Tomato Cut into small cubes
- 1 portion Haggis Cooked & cooled
- 1 portion Mashed Potato cooled
- 1 portion Mashed Neep` cooled
- 1 whole egg whisked
- 1/2 bowl Flour
- 1/2 bowl Panko Crumbs
- 4 Soft Shell Tacos
- 1 Whole Baby Gem Lettuce Shredded finely
- 1 Whole spring onion Shredded finely
- 2 Wedges Fresh Lemon
- Start by cooking your onions slices in a little oil over a low heat for 5-10 minutes, you are not looking for any colour at this stage, they are done once soft and slightly translucent. Use this time to start shaping & coating your croquettes
- Add the sweet potato cubes and cook for 5 minutes
- Add the cider vinegar, whisky, ancho, agave and salt. Put the lid on and keep checking every couple of minutes. If it starts drying out and sticking to the pan add a little water and put the lid back on.
- It will take around 15 minutes to be fully cooked. It should be well reduced, slightly sticky and deeper in colour.
- Start by mixing your equal parts of haggis, mashed potato and neeps
- Take one portion at a time, approx a heaped tbsp and shape into a little log shape
- Coat in flour
- Then in egg
- Then finally into the panko crumbs
- And repeat until you have made 12 croquettes
- Heat deep fat fryer to 180C and cook in two batches until golden brown in colour
- Dry roast your soft shell tacos one at a time over a medium heat, turn regularly until lightly golden.
- Layer in lettuce first, then 3 haggis croquette topped with onion, sweet potato and whisky chutney and a sprinkle of spring onion. Serve with fresh lemon on the side
