Makes 8

Chappit tatties are really just mashed potatoes, but for a more formal occasion, I like to use the mashed potato to make potato cakes. With the addition of shredded greens or herbs and topped with a quail’s egg, you have the perfect accompaniment for many a great Scottish centrepiece, such as howtowdie or haggis.

1kg King Edward potatoes, quartered
Sea salt and freshly ground black pepper
40g butter
500g Savoy cabbage, shredded
1 tbsp chopped chives or parsley
3-4 tbsp plain flour
Olive oil, for frying
8 quail’s eggs

1 Boil the potatoes in a large pan of salted water for 12-15 minutes, until just tender. Drain, then return them to the pan over a low heat for 1-2 minutes to dry out. Remove the skins, if you want, then add the butter and mash well. Meanwhile, blanch the cabbage for 2-3 minutes until al dente, drain and refresh under cold running water. Pat dry with kitchen paper.

2 Mix the mashed potato, cabbage and chives (or parsley) together with seasoning to taste. Leave until cool enough to handle, then shape into 8 round cakes. Tip the flour onto a plate and season with salt and pepper. Coat the potato cakes in the flour, tapping off any excess.

3 Heat a thin layer of oil in a large frying pan and shallow-fry the potato cakes for 2 minutes on each side. You may need to do this in two batches. Drain them on kitchen paper, then transfer to a lined baking sheet. Leave to cool, then cover and chill in the fridge for up to 3 days.

4 While your howtowdie, for example, is resting, increase the oven temperature to 190C/Gas 5. Reheat the potato cakes for 15 minutes, until piping hot in the middle and golden and crisp on the outside.

5 Meanwhile, heat a thin layer of oil in a non-stick sauté pan over a medium heat. Carefully crack the quail’s eggs into the hot pan and fry for 1-1½ minutes, until the whites are opaque and set, but the yolks are still quite runny. Remove them carefully from the pan and drain on kitchen paper. Serve the potato cakes warm from the oven with a quail’s egg on top.

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