Haggis Bon Bons are one of our favourite nibbles! Serve them as a canapé, a starter or just as a delicious snack. The lightly spiced haggis with your favourite brand of whisky is a match made in tasting-heaven.|
Okay, so there might be a bit of washing up after (you’ll need four bowls) but we’re confident the effort is worth the reward. We’d love to know what you think, why not share your thoughts or photos on our Facebook?
- Serves 1
- 240g haggis
- 20g whisky
- Seasoned flour (plain flour with a sprinkle of salt & pepper)
- Whole egg
- Milk
- Dried breadcrumb
- Combine the haggis with a nip of quality whisky of your choice, and mix together with a fork (or a clean pair of hands!) before rolling into small, compressed balls and storing in the fridge.
- You’ll need three bowls, grab them and pop in your ingredients:
Seasoned flour
Beaten eggs and milk
Dried breadcrumbs - Roll the haggis balls in the flour, remove the excess, then coat in the egg wash and finally cover with the breadcrumb
- For extra depth of crunch, repeat these steps to give a second coat
- Chill in the fridge for 30 mins or so, then deep fry or spray with oil and baking until piping hot
- Chef’s tip: use one hand for the flour & breadcrumb stage and the other for the egg – otherwise you’ll end up with more breadcrumbs on your fingertips than the haggis!
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