Haggis bon bons
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5.0
3 reviews
Excellent
Haggis bon bons
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These tasty and easy little bites are a great way to try haggis in a snackable finger food.
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Ingredients
- 9 oz haggis
- 3 tablespoon flour
- ¼ teaspoon paprika
- 1 egg
- ¼ cup dry breadcrumbs
- Neutral oil for frying
For dipping sauce
- 3 tablespoon mayonnaise
- ½ tablespoon mustard eg Dijon
- 1 teaspoon whisky (Scottish best fit)
- 1 teaspoon honey
Instructions
- Form small balls from the haggis - I suggest using a 1tbsp/15ml measuring spoon then press the haggis together to form a ball. Repeat until you have formed all of the haggis into balls and set aside (you can also chill them in the fridge if preparing ahead).
- Add the paprika to the flour and stir to mix through. Place in a small, shallow dish ready to roll the haggis balls in.
- Lightly beat the egg in a small dish to break it up and mix, without becoming too frothy. Place the breadcrumbs in a third small, shallow dish and line them all up so you can easily go from one to the next.
- Take each ball of haggis and roll it in the seasoned flour then gently shake off any excess. Next, roll in egg to coat, let any extra drip off then roll in the breadcrumbs. Repeat until all of the haggis balls are coated.
- Warm a layer of oil in a small skillet/frying pan over a medium-high heat - the oil should form a deep enough layer that the haggis balls would be half-covered (around ⅓in/1cm). (You can also use a deep fryer, if you prefer.)
- As the oil is heating, mix up the sauce - place the mayonnaise, mustard, whisky and honey in a small bowl and mix well to combine.
- Once the oil has heated, add the haggis balls in batches (you don't want to add too many at a time as it reduced the temperature and can be overcrowded). Cook for a couple minutes on each side until golden brown.
- Remove the cooked haggis bon bons form the oil using a slotted spoon or similar, then drain on kitchen paper for a minute to remove excess oil. Repeat with additional batches then serve with the honey mustard sauce.
Notes
- Note nutritional information does not include oil used in frying as amount absorbed can vary.
- You should also be able to spray these with oil and air fry, but I have still to test the method to be able to give timings.
Nutrition Information
Show Details
Calories
75kcal
(4%)
Carbohydrates
3g
(1%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
39mg
(13%)
Sodium
63mg
(3%)
Potassium
32mg
(1%)
Fiber
0.2g
(1%)
Sugar
1g
(2%)
Vitamin A
29IU
(1%)
Vitamin C
0.004mg
(0%)
Calcium
5mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 18pieces,
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Calories | 75kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 39mg | 13% |
| Sodium | 63mg | 3% |
| Potassium | 32mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 29IU | 1% |
| Vitamin C | 0.004mg | 0% |
| Calcium | 5mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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