This delightful combination of haggis & mash in a crispy coating, perfect as a starter.

  • Serves: 20 people
  • Prep time: 15 minutes
  • Cooking time: 35 minutes
    • British

    Tater Tots

    Recipe Information

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    240g Haggis

    130g Scottish Cheddar Cheese

    3 Spring Onions

    450g Maris Piper Potatoes

    25g Scottish Butter

    120g Golden or Natural Breadcrumbs

    40g Plain Flour

    2 Large Scottish Eggs

    Sea Salt and Black Pepper


    Peel the potatoes, cut them into chunks and boil in some salted water until tender – drain and mash along with the butter.

    Break up the haggis, put in a bowl then cook the haggis in a microwave for 5 minutes.

    Wash and trim the spring onions and chop them finely.

    Mix the mash, haggis and spring onions together in a bowl.

    Grate the cheese and add along with some salt and black pepper and mix well.

    Divide the mixture into 20 balls then shape to a classic tater tot shape, similar to a potato croquette.

    Put the flour in a bowl.

    Break the eggs into another bowl and whisk well.

    Then put the breadcrumbs in another bowl.

    Dip each ball in the flour, then the egg wash then the breadcrumbs.

    Put them in the fridge for 15 mins to chill.

    Deep fry them at 175c for 6 mins - fry them in batches, keep the cooked ones warm while you fry the rest.

    Great served with a sweet chilli dip – or a mustard mayonnaise