INGREDIENTS

INSTRUCTIONS

Carefully boil the potatoes in salted water until just tender,
approximately 20-30 minutes. Drain and dry out in a low heat oven for
10 minutes.  Take out the dried potatoes and mash them in a bowl. Add
the melted  butter, olive oil, spring onions and season. Mix well
together and  keep warm.  Empty the haggis into a bowl and add the egg
yolk, this will help to  bind the mixture together.  Roll out mixture
on a floured surface and cut into rings about 2  inches in diameter and
1/2 an inch thick.  Dip rings of haggis into flour, egg and
breadcrumbs. Place chopped  shallots in a pan and add white wine and
lamb jus. Reduce by half.  Add double cream and cook until the sauce
covers the back of a spoon.  Add whisky and season. Keep warm.
Meanwhile, heat some olive oil in a frying pan and cook haggis patties
until golden brown.  Heat some olive oil in a clean pan and deep fry
the shredded spring  onions until crisp.  Place mashed potatoes in the
middle of a plate. Top with the haggis  and crispy spring onions. Spoon
the sauce around and garnish with  diced tomato.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 610
Calories From Fat: 173
Total Fat: 19.6g
Cholesterol: 75.2mg
Sodium: 67.3mg
Potassium: 800.7mg
Carbohydrates: 93.2g
Fiber: 6.8g
Sugar: 6.1g
Protein: 14.1g