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Home » Recipes » Vegan Haggis Fritters with Leftover Neeps and Tatties

Vegan Haggis Fritters with Leftover Neeps and Tatties

Sep 20, 2021 by The Pesky Vegan | 8 Comments

19 shares
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Got yourself some leftover vegan haggis, neeps, and tatties to use up? Give these delicious fritters – a.k.a. haggis cakes – a whirl. With a very short list of ingredients, they're crispy, tasty, meat-free, dairy-free, and egg-free.

Tall Stack of Haggis Fritters on Plate

You can take these fritters in any direction you like. From vegan cheese or nutritional yeast to spices such as chilli, cumin, and coriander, the possible additions are virtually endless.

For more ways to use up that leftover vegan haggis, check out these recipes for vegan haggis toasties and vegan haggis quesadillas. You may also be interested in these mashed potato pancakes and this vegan potato hash.

I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

Vegan Haggis Cakes on Plate

What you'll need

These leftover haggis cakes couldn't be easier to throw together. You'll need:

  • Leftovers in the form of vegan haggis, neeps (mashed swede or turnip), and tatties (mashed potato)
  • Plain flour to help bind the mix together
  • Spring onion for a touch of freshness
  • Vegan butter or oil for frying
Ingredients to Make Leftover Vegan Haggis Fritters

How to make leftover haggis fritters

Add the chilled haggis, neeps, and tatties to a bowl and loosen with a fork or spoon while combining together (1). For the best texture, the mashed potato should make up at least one third of the mix.

The leftover ingredients will already be seasoned, but have a taste and add any extra salt and/or pepper as necessary.

Process Shots Showing How to Make Vegan Haggis Fritters with Neeps and Tatties

Next, add the flour (2) and mix well, followed by the sliced spring onion (3).

You should have a firm, fairly dry mix that keeps its shape and can be easily moulded in your hands. I didn't feel the need to add any liquid, however you may want to add a tablespoon or two of water if it's looking too firm.

Take a small amount of the mix – approx. one twelfth – and roll it into a ball with your hands. Flatten the ball into a disc approx. ½ inch thick and smooth the sides to make it round.

Repeat until you've used up all the mix (I ended up with approx. 12 fritters, but this will vary).

Heat a wide, flat-based pan on medium heat and add a tablespoon of plant-based butter or oil. Once hot, place 3-4 fritters in the pan (depending on how much space you have).

Leftover Haggis Fritters Frying in Pan

Fry for a few minutes until golden underneath, then flip over and repeat on the other side. Do this until you've used up all of the mix, adding as much extra cooking fat to the pan as necessary.

To remove any excess oil, you can place the cooked fritters on a plate lined with kitchen paper. Serve warm.

Serving suggestions

These fritters are great with simple toppings such as chopped spring onions or chives, and if you have it, some leftover vegan whisky cream sauce.

You could also add a dollop of tomato ketchup, top with plant-based sour cream or crème fraîche, or include the fritters as part of a larger cooked breakfast.

Cooked Vegan Haggis Fritters Served on Plate

Recipe FAQ

Can I make these gluten-free?

To make these fritters gluten-free, you'll need to ensure that both the flour and original haggis are GF.

How long will they keep in the fridge?

You can refrigerate the cooked fritters for up to four days, although you should reduce this time accordingly depending on how many days the leftovers had already spent in the fridge.

Can you freeze vegan haggis fritters?

These are best when freshly cooked, however you can freeze for up to six months.

Variations and tips for vegan haggis fritters

Veggie Haggis Fritters Frying in Pan
  • Neeps and tatties: These are the typical accompaniments to haggis and this recipe assumes that you have leftovers of each that have been chilled in the fridge. If you don't have leftover neeps, simply substitute more mashed potato.
  • Sticky hands: If your hands become sticky when shaping the discs, rinse them quickly under running water or have a bowl of cold water next to you to dip them in.
  • Other additions: There's virtually no end to what you could add to the fritter mix – grated vegan cheese, nutritional yeast, chilli, garlic powder, cumin, etc.
  • Spring onion: If you don't have this, you could substitute for a similar amount of chopped fresh chives (or simply omit).

Hey you – let me know what you think

If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

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More vegan recipe ideas

If you liked this recipe, you may also enjoy:

  • Leftover Mashed Potato Pancakes
  • Vegan Haggis Toastie
  • Vegan Haggis Quesadilla
  • Sweet Potato Pancakes
  • 2-Ingredient Oat Banana Cookies
  • Vegan Scotch Broth
  • Crispy Baked Falafel
  • Vegan Breakfast Hash

You can also check out my full list of Scottish vegan recipes.

Vegan Haggis Cakes on Plate

Vegan Haggis Fritters

The Pesky Vegan
Got yourself some leftover vegan haggis, neeps, and tatties to use up? With a very short list of ingredients, these delicious fritters are crispy, tasty, meat-free, dairy-free, and egg-free.
5 from 4 votes
Rate this Recipe Print Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine Scottish, Vegan
Servings 12 fritters (approx.)
Calories 96 kcal

Ingredients
 

  • 2 cups (600 g) mixed leftover vegan haggis, neeps, and tatties (pre-cooked, chilled, and ideally at least one third potato)
  • 6 tablespoons regular plain/all-purpose flour (gluten-free if necessary)
  • 1 medium spring onion, finely sliced
  • Salt and pepper to taste
  • Plant-based butter or oil for frying
Prevent your screen from going dark

Instructions
 

  • Add the chilled haggis, neeps, and tatties to a bowl and loosen with a fork or spoon while combining together. For the best texture, the mashed potato should make up at least one third of the mix. The leftover ingredients will already be seasoned, but have a taste and add any extra salt and/or pepper as necessary.
  • Next, add the flour and mix well, followed by the sliced spring onion. You should have a firm, fairly dry mix that keeps its shape and can be easily moulded in your hands. I didn't feel the need to add any liquid, however you may want to add a tablespoon or two of water if it's looking too firm.
  • Note 1: You can either shape all of the haggis fritters before frying, or do it in batches as you go.
    Note 2: If your hands get a bit sticky when shaping the discs, you can rinse them quickly under running water or have a bowl of cold water next to you to dip them in.
    Take a small amount of the mix – approx. one twelfth – and roll it into a ball with your hands. Flatten the ball into a disc approx. ½ inch thick and smooth the sides to make it round. Repeat until you've used up all the mix (I ended up with approx. 12 fritters, but this will vary).
  • Heat a wide, flat-based pan on medium heat and add a tablespoon of plant-based butter or oil. Once hot, place 3-4 fritters in the pan (depending on how much space you have).
  • Fry for a few minutes until golden underneath, then flip over and repeat on the other side. Do this until you've used up all of the mix, adding as much extra cooking fat to the pan as necessary.
  • To remove any excess oil, you can place the cooked fritters on a plate lined with kitchen paper. Serve warm with chopped spring onions or chives, and if you have it, some leftover vegan whisky cream sauce.
Rate this recipe 👇

Notes

Neeps and tatties: Neeps (mashed swede or turnip) and tatties (mashed potato) are the typical accompaniments to haggis. This recipe assumes that you have leftovers of each that have been chilled in the fridge. If you don't have leftover neeps, simply substitute more mashed potato.
Other additions: There's virtually no end to what you could add to the fritter mix – grated vegan cheese, nutritional yeast, chilli, garlic powder, cumin, etc.
Spring onion: If you don't have this, you could substitute for a similar amount of chopped fresh chives (or simply omit).
Gluten-free: To make these fritters gluten-free, you'll need to ensure that both the flour and original haggis are GF.
Storage: You can refrigerate the cooked fritters for up to four days, although you should reduce this time accordingly depending on how many days the leftovers had already spent in the fridge. Freeze for up to six months.
If you liked this recipe, you might also enjoy:
  • Vegan Hash
  • Leftover Mashed Potato Pancakes
  • Vegan Haggis Toastie
  • Vegan Haggis Quesadilla
  • Sweet Potato Pancakes
  • Jackfruit and Black Bean Tacos
  • Vegan Scotch Broth
  • Smoky Tofu Pancetta
 
* The nutrition info below provides a very rough estimate that will vary greatly depending on what's included in the haggis, neeps, tatties, and cooking fat you use.

Nutrition

Calories: 96kcalCarbohydrates: 15gProtein: 1gFat: 2.5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 114mgPotassium: 178mgFiber: 3gSugar: 1gVitamin A: 346IUVitamin C: 8mgCalcium: 12mgIron: 2mg
Nutrition Facts
Vegan Haggis Fritters
Amount Per Serving
Calories 96 Calories from Fat 23
% Daily Value*
Fat 2.5g4%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 114mg5%
Potassium 178mg5%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 1g1%
Protein 1g2%
Vitamin A 346IU7%
Vitamin C 8mg10%
Calcium 12mg1%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword haggis cake, leftover haggis recipe, vegetarian haggis
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

This recipe has been selected as part of Twinkl’s Going Vegan campaign and is featured in their ‘Top Vegan Bloggers’ post.

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« Vegan Haggis Quesadilla (Using Leftovers)
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19 shares

Reader Interactions

Comments

  1. Jill

    December 20, 2021 at 7:24 pm

    5 stars
    Fun way to use up leftovers, thanks! We love that vegan haggis recipe.

    Reply
    • The Pesky Vegan

      December 20, 2021 at 7:40 pm

      Glad you enjoyed, more like this to come in future!

      Reply
  2. Jayne Langwade

    January 07, 2022 at 5:39 am

    5 stars
    Great recipe easy and tasty.

    Reply
    • The Pesky Vegan

      January 07, 2022 at 6:30 pm

      Great to hear, thanks for the review!

      Reply
  3. LJ Grant

    January 25, 2022 at 2:36 pm

    5 stars
    Perfect for the leftovers and great, satisfying eats! Thanks for this one. Oh, and being that today is... well, you know... let's get this rolling!

    Reply
    • The Pesky Vegan

      January 25, 2022 at 8:05 pm

      Oh it's rolling, cheers for the review!

      Reply
  4. Helga

    March 01, 2022 at 12:12 pm

    5 stars
    Even better than the original vegan haggis recipe, which was also 5 stars.....can I give 6 for the "burgers".
    The other good thing was it really stretched the haggis! The original recipe for haggis did 3 massive portions then the leftovers made 8 burgers and 2 each is a generous meal.
    Thanks TPV.

    Reply
    • The Pesky Vegan

      March 02, 2022 at 12:04 am

      Cheers Helga, glad to hear these went down well!

      Reply

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I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

Like most people, I come from a background where consuming animal products was the norm. It's safe to say I never thought I'd go vegan.

If you want to find out more about how on earth this happened – and how you can do the same – click below.

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