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
Details
- Cuisine: Scottish
- Recipe Type: Haggis
- Difficulty: Medium
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 6
Step-by-step
- Remove the outer casing from the haggis, break up into 24 pieces and roll each piece into a small ball.
- Place the flour and paprika in a shallow bowl, the egg in another shallow bowl and finally the breadcrumbs in a third bowl.
- Roll the haggis balls in the paprika flour, then in the beaten egg and finally in the breadcrumbs until evenly coated.
- Transfer to a baking tray and chill for 10 minutes.
- Meanwhile, stir together the mayonnaise, wholegrain mustard and whisky. Spoon into a serving bowl and set aside.
- 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.
- 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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