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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
This recipe also works well using vegetarian haggis.
Typical values per item when made using specific products in recipe
Energy | 439kJ/ 105kcals |
|---|---|
Fat | 7.4g |
Saturated Fat | 1.4g |
Carbohydrates | 7.2g |
Sugars | 0.5g |
Fibre | 0.2g |
Protein | 2.5g |
Salt | 0.3g |
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