Haggis, neeps and tatties cakes

Method

1. Mix the potato, swede and haggis together in a large bowl with the herbs and 1 tbsp of the mustard. Season well with salt and plenty of pepper, then divide into 4. Shape each portion into a thick patty.
2. Put the flour in a shallow dish, the beaten eggs in a second dish and the breadcrumbs in a third. Dust the patties in the flour, then coat in the egg and finally cover with breadcrumbs, ensuring they’re fully coated. Set aside on a tray until ready to cook.
3. Put a wide frying pan over a medium heat and pour in vegetable oil until it is around 1cm deep in the pan. When the oil is shimmering hot, carefully add the cakes and cook for 3-5 minutes, then gently flip and cook for another 3-5 minutes.
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4. Meanwhile, boil the kettle and finely shred the cabbage, removing the core if needed. Fill a saucepan with the boiling water, add a pinch of salt and cook the cabbage in the water over a high heat for a few minutes. Drain, return to the pan then add the butter and season. Stir the remaining 2 tbsp mustard into the crème fraiche.
5. To serve, arrange a bed of buttered cabbage on each serving plate and top with a cake. Add a dollop of crème fraiche on top.