Cyrus Todiwala served up tasty haggis potato cake with a fried egg to celebrate Burns Night in Scotland on Saturday Kitchen.

The ingredients are: 1 tbsp oil or butter, for frying, 5cm fresh root ginger, peeled and finely chopped, 2-3 garlic cloves, finely chopped, 2-3 green chillies (slender finger type), finely chopped, 1 medium onion, finely chopped, 250-300g traditional haggis, skin removed and contents crushed, 1 tsp coriander seeds, toasted and crushed in a pestle and mortar until fine but not powdered, 1 tbsp freshly chopped coriander, 2 tbsp freshly chopped mint, 2-3 free-range eggs, beaten for egg wash, 200-250g dried white breadcrumbs (or semolina) and 100g plain flour.