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.
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.
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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
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.
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).
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.
Recipe FAQ
To make these fritters gluten-free, you'll need to ensure that both the flour and original haggis are GF.
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.
These are best when freshly cooked, however you can freeze for up to six months.
Variations and tips for vegan haggis fritters
- 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).
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
Vegan Haggis Fritters
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
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.
Notes
- 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
Nutrition
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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Jill
Fun way to use up leftovers, thanks! We love that vegan haggis recipe.
The Pesky Vegan
Glad you enjoyed, more like this to come in future!
Jayne Langwade
Great recipe easy and tasty.
The Pesky Vegan
Great to hear, thanks for the review!
LJ Grant
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!
The Pesky Vegan
Oh it's rolling, cheers for the review!
Helga
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.
The Pesky Vegan
Cheers Helga, glad to hear these went down well!