Tony Singh recipe: Haggis with a neeps and tattie tikki

Celebrity chef Tony Singh gives us his delightful twist on a Burns Night classic with this recipe for Haggis with a neeps and tattie tikki

Published: January 25, 2017
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Haggis with a neeps and tattie tikki

Place the mashed turnip in a bowl and add all of the stuffing ingredients.

Mix well.

Divide the mixture into six equal portions and keep aside.

Peel the potatoes and mash them very finely until smooth. Add salt and pepper and knead until properly mixed. Divide it into 10 equal portions.

Now wash and dry your hands and rub them with a little oil.

Take each portion of potato mixture and make a ball.

Taking one at a time, gently flatten each ball into a round patty of about 1.5cm thick and place a portion of turnip stuffing in the centre.

Fold the edges together very finely so that the mixture does not come out.

Now very gently flatten it into a 5cm patty. Repeat the procedure for all pieces.

Heat 1 tsp oil in a non-stick pan.

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Slip in the patties and pan-fry on both sides until crisp golden brown.

To serve, place the tikki in the centre of a plate and place a ball of your pre-cooked Campbell’s haggis on top.

Great with some brown sauce.

Haggis with a neeps and tattie tikki Photography of Tony Singh's Burns menu

• For more great Burns Supper recipes, details of events and celebrations taking place across Scotland, and other Burns-related fun including facts, games and videos, visit

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  • 600g of prime meat haggis cooked in boiling water and kept hot for service
  • For the tikki
  • 3 large boiled in their skins potatoes
  • Salt to taste
  • 1/2 tsp ground black pepper
  • 1 egg
  • 200g neeps, mashed and drained
  • 1/2 tbsp ginger, chopped
  • 1/4 tsp garam masala
  • 1/4 tsp salt
  • Red chilli to taste
  • 1 tsp dry-roasted cumin seeds, coarsely ground
  • Oil for pan-frying
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