Whether you have made your own vegan haggis, or bought one for Burn’s night, chances are you’ll have some leftover. Try my delicious vegan haggis fritters, with a crisp oatmeal coating, and a melting middle. These might just help with a Burns Night hangover!
Now that the festive period has passed, what other occasions can we find to celebrate, to ease us beyond the post-Christmas lull (or depression) that can strike.
Burns Night is the perfect excuse to gather a group of family or friends, more a celebration of life and appreciation of loved ones, and to usher in good luck and health for the rest of the year.
If you find that you don’t like haggis served in its traditional form, almost as a heavy stuffing, you might find that you love it in fritters, combined with mashed potato, coated in some oatmeal and fried. These really are a delicious treat. If you want to make them a little healthier, you can also cook them in the air fryer.
You firstly need some vegan haggis. You might prefer to buy some, and it is readily available in supermarkets nowadays. You can also buy some and freeze it for later, if you just love the flavour and want to enjoy it all year round!
You can also make your own vegan haggis. I have a really simple recipe here, easily adaptable and you can season it exactly to your own preference. If you do serve haggis in the traditional way, this is a great excuse to use up any leftovers the next day, especially if you have leftover neeps, tatties AND haggis! Adding a little bit of mashed swede or carrot, really elevates the taste.
Table of Contents
- leftover vegan haggis. You could use my recipe here, or a shop-bought version.
- potatoes, for mashing. If you have leftover, this will be perfect, if not, you will need to make some.
- coarse oatmeal (pinhead). If you made your own haggis, you will probably have some of this leftoever.
This is ONLY a list of ingredients for the recipe; please see recipe card below for complete printable recipe.
In a large saucepan, boil the peeled potatoes until tender.
Mash, with just a little salt and pepper.
Stir the mash into the leftover haggis until you have a cohesive mixture.
Form the haggis/potato mixture into 8 patties. You might need to chill the mixture if it’s a little soft. Gently toss them in the oatmeal.
Shallow fry in vegetable oil on both sides until golden. Drain on kitchen paper.
- Potato – you could use mashed swede instead.
- Oatmeal coating – you could easily use panko or normal breadcrumbs instead.
- You can store the formed fritters in the fridge for 2-3 days, frying them up when needed.
- You can freeze the uncooked fritters in a freezerproof container, stacked between layers of greaseproof paper (so they don’t stick together). Chill them first in the fridge after you’ve rolled and coated them, then freeze. Thaw at room temperature and cook as per directions below.
These are also great served with spiced red cabbage or even ketchup (Tim loves them with brown sauce!).
A Vegan Burns Night Feast
Try my delicious Burns Night recipes:
Vegan Haggis Fritters recipe
- 400 g Haggis - vegan, leftover
- 200 g Mashed potato
- ½ cup Oatmeal - pinhead or coarse
- 1 tsp Black pepper
- Oil - for frying
- Prepare the mashed potato first. If making from scratch (or not using leftovers), boil the peeled potatoes until tender, and then mash, with just a little salt and pepper.
- Stir this into the haggis until you have a cohesive mixture.
- Sprinkle the oatmeal into a shallow dish.
- Form the haggis/potato mixture into 8 patties. You might need to chill the mixture if it's a little soft.
- Gently toss them in the oatmeal.
- Fry in vegetable oil on both sides until golden.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.