Haggis Koftas
Haggis Koftas is a modern Scottish recipe for a classic blend of haggis and pork mince shaped on bamboo skewers, oven baked and served with a blend of yoghurt and mint. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Haggis Koftas.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : Pork RecipesScottish Recipes
Due to the offal content, haggis can have quite a strong flavour. This recipe blends haggis with minced (ground) pork to give a milder flavour. The meat mixture is then shaped as koftas on sticks before being cooked. This can be used to cook left-over haggis, they can be served with tatties and neeps instead of more traditional haggis for Burns Night or they can be served as an alternate Burns supper with yoghurt, salad and pitta breads. These are also great if you want a Scottish-themed dish for a barbecue.
Ingredients:
450g (1 lb) haggis
500g pork mince
2 Onions, grated
6 Garlic cloves, crushed
2 tsp Dried chilli flakes
1 tsp Ground cumin
1 Egg
handful flat leaf parsley, shredded
Olive oil for brushing
Salt and freshly-ground black pepper, to taste
8 Bamboo skewers, soaked in water for 2 minutes (to stop them burning)
200g Greek yoghurt
handful of mint, leaves picked and shredded
Method:
Pre-heat your oven to 200°C (400°F/180°C fan/Gas Mark 6).
Grate the onions, crush the garlic and shred the handful of parsley.
Place the pork mince and Haggis into a bowl along with the grated onions, garlic, chilli flakes, ground cumin, shredded parsley, egg, 1 teaspoon of salt and some freshly ground black pepper.
Mix together well with your hands until the mixture has bound together.
Divide the mixture into 8 and mould it each portion into long sausage shapes around the drained bamboo skewers.
Brush the kofta generously with oil and place onto a tray.
Transfer to the centre of your pre-heated oven and cook for 10 minutes, turning them now and then, until browned all over and cooked through.
Meanwhile, mix your yoghurt with the shredded mint and a pinch of ground cumin and mix.
Serve with a side salad of your choice and pitta breads.