Vegan Haggis Fritters
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.
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.📸 Recipe steps >📖 Table of contents >
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.
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan
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