Haggis croquettes with whisky sauce recipe

Haggis croquettes with whisky sauce recipe

This recipe gives a modern twist to a traditional Scottish dish. Haggis balls are coated in paprika, panko breadcrumbs and served with a piquant whisky-mayonnaise dip. It also works well using vegetarian haggis. This recipe makes 24 croquettes.

Ingredients

  • 300 g haggis
  • 50 g plain flour
  • 1 tsp smoked paprika
  • 1 large egg, lightly beaten
  • 100 g panko breadcrumbs
  • 5 tbsp mayonnaise
  • 2 tsp wholegrain mustard
  • 2 tbsp whisky
  • 500 ml vegetable oil for deep-frying
  • 10.6 oz haggis
  • 1.8 oz plain flour
  • 1 tsp smoked paprika
  • 1 large egg, lightly beaten
  • 3.5 oz panko breadcrumbs
  • 5 tbsp mayonnaise
  • 2 tsp wholegrain mustard
  • 2 tbsp whisky
  • 17.6 fl oz vegetable oil for deep-frying
  • 10.6 oz haggis
  • 1.8 oz plain flour
  • 1 tsp smoked paprika
  • 1 large egg, lightly beaten
  • 3.5 oz panko breadcrumbs
  • 5 tbsp mayonnaise
  • 2 tsp wholegrain mustard
  • 2 tbsp whisky
  • 2.1 cups vegetable oil for deep-frying

Details

  • Cuisine: Scottish
  • Recipe Type: Haggis
  • Difficulty: Medium
  • Preparation Time: 10 mins
  • Cooking Time: 15 mins
  • Serves: 6

Step-by-step

  1. Remove the outer casing from the haggis, break up into 24 pieces and roll each piece into a small ball.
  2. Place the flour and paprika in a shallow bowl, the egg in another shallow bowl and finally the breadcrumbs in a third bowl.
  3. Roll the haggis balls in the paprika flour, then in the beaten egg and finally in the breadcrumbs until evenly coated.
  4. Transfer to a baking tray and chill for 10 minutes.
  5. Meanwhile, stir together the mayonnaise, wholegrain mustard and whisky. Spoon into a serving bowl and set aside.
  6. Pour vegetable oil into a medium saucepan to a depth of about 6cm (2.4 inches). Heat until it reaches 170ºC (340ºF). You can also test the temperature by dropping a small piece of bread in the oil – when it turns brown in about 30 seconds, the oil is ready.
  7. Using a metal slotted spoon, lower the haggis croquettes, 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.

Recipe and image courtesy of Waitrose & Partners.

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