Cook the haggis following pack instructions.

Add the haggis to a bowl and mash using a fork.

Add the mash to the bowl and fold into the haggis.

Then add three quarters of the spring onion mixture and the cooked carrots and swede mix.

Leave the mixture to cool.

Form into potato cake shapes.

Dip the potato cakes into the breadcrumbs and place onto a plate.

Chill the potato cakes for around 15 mins.

Heat some oil in a frying pan over a medium heat.

Fry the potato cakes until golden.

Serve with poached eggs and the remaining spring onions for a luxurious brunch.