Melt butter and fry cumin seeds, ginger, and onion for 2 minutes.
Add 250g haggis and fry for 4 minutes before adding 500ml stock.
Simmer for 6 minutes then blend with 100ml cream until smooth.
Fry ginger, garlic, and chilies in oil until garlic begins to color.
Add onion, fry until soft, then stir in 250g crushed haggis.
Add coriander seeds and fresh herbs, then set aside to cool.
Blend ketchup ingredients together and adjust Tabasco seasoning to taste.
Boil sliced potatoes in salted water until tender and then drain.
Mash potatoes and mix with crushed cumin, chili, and mango powder.
Encase portions of haggis mixture inside flattened potato portions to form cakes.
Coat cakes in flour, dip in egg wash, and coat with breadcrumbs.
Heat 5cm of oil and fry cakes until golden-brown all over.
Keep cakes warm in a 100°C oven while frying the eggs.
Serve soup in bowls and top cakes with spiced ketchup and eggs.