Haggis Croquette Tacos Make a Great Use of Leftovers, Served with an Onion & Sweet Potato Whisky Chutney
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.
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.
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