A good introduction for those who are nervous about trying haggis.

Ingredients:

• 1 kg potatoes
• 200 g cheese, such as Cheddar
• 4-6 tablespoons plain flour, plus extra for dusting
• 2 large free-range eggs
• 200 g cooked quality haggis
• 400 ml vegetable oil, for deep-frying
• Tomato chutney

Method: (6 Steps)

• Peel and halve the potatoes, then cook in boiling salted water for 25 to 30 minutes, or until tender.
• Coarsely grate the cheese. Once cooked, drain the potatoes and mash through a ricer.
• While hot, add the cheese, flour, eggs, haggis and plenty of sea salt and black pepper. Mix well, then leave to cool.
• Dust a baking tray with flour. Working with walnut-sized pieces, roll the mixture into finger-shaped croquettes, then place on the tray – you should get about 45.
• When you're ready to cook, heat the oil in a frying pan, add the croquettes (work in batches) and cook for 1 to 2 minutes, or until golden brown.
• Remove to kitchen paper to drain, then serve hot with tomato chutney.