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Ingredients
Method
- 500g haggis, casing removed
- 60g plain flour
- 2 eggs, beaten
- 120g panko breadcrumbs
- 500ml vegetable oil, for frying
- 150ml double cream
- 2 tbsp wholegrain mustard
- 1 tbsp dijon mustard
- 60ml Scotch whisky
- 1 tsp honey
- Sea salt and cracked black pepper
- Crumble the haggis into a bowl, work it together with your hands, then roll into 20 walnut-sized balls. Chill for 15 minutes to firm up.
- Roll each ball in flour, then beaten egg, then panko, pressing the crumbs on firmly. Heat the oil in a deep pan to 175C and fry in batches for 3 minutes, until deep golden and hot through. Drain on paper towel.
- Pour the whisky into a small pan and bubble it for a minute to cook off the alcohol. Add the cream, both mustards and the honey, and simmer for 3 minutes until it thickens. Season, then serve the bon bons hot with the sauce for dipping.
40 mins
Makes 20
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