Haggis Bon Bons
Servings 12 bon bons
Ingredients
- 100 g Castle MacLellan Roasted Mushroom Pâté
- 150 g Haggis
- 1 tsp Chopped Parsley
- 3 tbsp Flour
- 3 tbsp Bread Crumbs
- 2 Eggs
- Drizzle Olive Oil
- 1 Red Chilli (Sliced)
- Rocket Leaves For Garnish
Instructions
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Mix together the mushroom pâté, haggis and chopped parsley and then roll into approx. 20g balls.
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Place in the fridge and chill for 10 to 20 minutes.
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Place the flour, breadcrumbs and eggs (lightly whisked) into separate bowls.
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Take a haggis ball, roll in the flour, then the egg mix and finally into the bread crumbs until fully coated. Repeat the process for each haggis ball.
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Place on a baking tray, drizzle with oil and cook in the oven (180c) for 15 minutes or until golden brown.
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Serve with a side of rocket leaves (mixed with olive oil and slices of chilli) and a drizzle of sweet chilli sauce.
Recipe Notes
*Make this recipe vegetarian by substituting haggis for vegetarian haggis
I found this to be a really excellent recipe, easy to prepare and really tasty.
My only negative is rather esoteric in that the bon bond cracked a little, but hey ho!
Can I cook these in my Airfryer?