St Andrews Cheddar, haggis and bacon potato-cake (by Le Caveau head-chef Mark Byron)
Mark Byron, chef-owner of Le Caveau, Skipton, gives the secret recipe to his Cheddar, haggis and bacon filled potato-cakes that feature regularly on his menu.
Makes four potato cakes, enough for two people (with garnish)
4 rashers bacon, cooked and chopped
10 new potatoes, cooked and cooled
4 slices of haggis, chopped
2 spring onions, in 5mm slices
1 tsp wholegrain mustard
Half clove of garlic, crushed
1 egg yolk
150g St Andrews Cheddar, grated
1 whole egg and a splash of milk, beaten
Crush the new potatoes using a masher.
Mix in the egg yolk, spring onions, chopped bacon, haggis, grated St Andrew’s Cheddar, garlic and mustard.
When thoroughly mixed form into four balls and press in to a metal ring for the required disc shape.
Dip each potato disc into seasoned flour, then beaten egg wash, then breadcrumbs.
Deep fry at 170C-180C for 7 minutes (or shallow fry in a hot pan until brown on either side, then place in an oven for 10 minutes at 180C).
Serve with a lightly poached egg and preferred sauce or dressing. Honey and mustard dressing or a classic whisky sauce work well.
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