Clapshot is the accompaniment to haggis otherwise known as neeps and tatties. Here they are served as individual oaty cakes - a new twist on an old favourite.
INGREDIENTS to serve 6 people :-
700 g (1½ lb) potatoes such as King Edward, Cara, or Maris Piper
350 g (12 oz) swede (or turnip as it is known North of the Border)
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
salt and pepper to taste
50 g (2 oz) seasoned flour
1 beaten egg
50 g (2 oz) oats or oatmeal
3 tablespoons vegetable oil
METHOD :-
Try to choose even sized potatoes, so they will cook evenly.
Wash the potatoes, but do NOT peel them.
Place them in a saucepan, cover completely with water, and boil them for about 10 - 15 minutes, until just soft when tested by inserting a sharp knife.
Drain off the water, and leave until cool enough to handle.
Meanwhile, peel the swede, and cut into small even sized pieces.
Place them in a saucepan, cover completely with water, put the lid on, and bring to the boil.
Simmer the swede for about 25 minutes, until soft when tested by inserting a sharp knife.
Drain well and place the saucepan back on the heat to remove excess water, while mashing the swede until smooth. Remove from the heat and leave to cool.
Peel the potatoes. Use a coarse hand grater to grate the potatoes into a large bowl.
Add the swede, parsley, salt and pepper, and mix together well.
Using floured hands, divide the mixture into 6 even sized pieces, and roll into balls.
Flatten each ball slightly, and chill for at least 1 hour until required.
Dip each side of the chilled clapshot cakes in the seasoned flour, then the beaten egg, and lastly the oats.
Shallow fry the clapshot cakes in hot vegetable oil until golden brown on both sides.