Haggis Bon Bons With Whisky Sauce Recipe

Name: Haggis Bon Bons With Whisky Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 24
Ingredients: 300 g haggis; 50 g plain flour; 1 tsp smoked paprika; 1 large essential Waitrose British Free Range Egg, lightly beaten; 100 g panko breadcrumbs; 5 tbsp mayonnaise; 2 tsp wholegrain mustard; 2 tbsp whisky (approx. 1 - 2 tbsp); Vegetable oil for deep frying

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Makes24
CourseAccompaniment
Prepare10 mins
Cook15 mins
Total time25 mins
Pluschilling

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Ingredients

300g haggis
50g plain flour
1 tsp smoked paprika
1 large essential Waitrose British Free Range Egg, lightly beaten
100g panko breadcrumbs
5 tbsp mayonnaise
2 tsp wholegrain mustard
2 tbsp whisky (approx. 1 - 2 tbsp)
Vegetable oil for deep frying

Method

Remove the outer casing from the haggis, break up into 24 pieces and roll each piece into a small ball.
Place the flour and paprika in a shallow bowl, the egg in another shallow bowl and finally the breadcrumbs in a third bowl. Roll the haggis balls in the paprika flour, then in the beaten egg and finally in the breadcrumbs until evenly coated. Transfer to a baking tray and chill for 10 minutes.
Meanwhile, stir together the mayonnaise, wholegrain mustard and whisky. Spoon into a serving bowl and set aside.
Pour vegetable oil into a medium saucepan to a depth of about 6cm. Heat until it reaches 170ºC or drop a small piece of bread in the oil – when it turns brown in about 30 seconds, the oil is ready.
Using a metal slotted spoon, lower the haggis bon bons, a few at a time, into the oil and cook for 2-3 minutes until golden and crispy. Drain on kitchen paper and keep warm in a low oven while you finish cooking the remainder