Haggis Croquette Tacos with a Whisky Chutney
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.
Servings Prep Time
4Tacos 20Minutes
Cook Time
30Minutes
Servings Prep Time
4Tacos 20Minutes
Cook Time
30Minutes
Ingredients
Onion, Sweet Potato and Whisky Chutney
Haggis Croquette
To Serve
Instructions
Onion, Sweet Potato and Whisky Chutney
  1. 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
  2. Add the sweet potato cubes and cook for 5 minutes
  3. 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.
  4. It will take around 15 minutes to be fully cooked. It should be well reduced, slightly sticky and deeper in colour.
Haggis Croquette
  1. Start by mixing your equal parts of haggis, mashed potato and neeps
  2. Take one portion at a time, approx a heaped tbsp and shape into a little log shape
  3. Coat in flour
  4. Then in egg
  5. Then finally into the panko crumbs
  6. And repeat until you have made 12 croquettes
  7. Heat deep fat fryer to 180C and cook in two batches until golden brown in colour
To Serve
  1. Dry roast your soft shell tacos one at a time over a medium heat, turn regularly until lightly golden.
  2. 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