Haggis potato cakes Esther Clark

• 700g floury potatoes, cut into 3cm chunks

  Potato

  po-tate-oh

  The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

• 300g haggis or vegetarian haggis

  Haggis

  ha-giss

  A traditional Scottish dish most people either love or hate, given its unique list of…

• 3 spring onions, finely sliced

  Spring onion

  sp-ring un-yun

  Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

• 150g panko breadcrumbs
• 1½ tbsp olive oil

  Olive oil

  ol-iv oyl

  Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

• 4 large eggs

  Egg

  egg

  The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

1. Boil the potatoes in a pan of salted water for 10-12 mins. Drain and leave to steam-dry, then mash until smooth. Season to taste.

2. Meanwhile, cook the haggis following pack instructions. Tip into a bowl and break into chunks with a fork, then fold through the mash with three quarters of the spring onion and leave to cool. Form into four potato cakes using your hands.

3. Put the breadcrumbs in a food processor and blitz until fine. Tip onto a plate, then coat the cakes in the crumbs. Chill for 15 mins.

4. Heat the oil in a large non-stick frying pan over a medium heat. Fry the potato cakes for 5-6 mins on both sides, or until golden.

5. Heat a large pan of water until just boiling. Crack one of the eggs into a small bowl. Swirl the water to create a whirlpool, then gently tip the egg into the centre of the pan. Cook for 2-3 mins until poached to your liking, then repeat with the remaining eggs.

6. Serve the cakes topped with the eggs and remaining spring onions.