I have done haggis bon bons which are an old favourite of mine. I make these for when friends are coming round for drinks and nibbles…. If I can’t be bothered, my local butcher makes them but I prefer mine! Enjoy!
120 grams of haggis
salt and black pepper to taste
Finely chopped flat leaf parsley
Mixed all ingredients together
100 grams self-raising flour
20 grams cornflour
Mix together until a smooth batter
1. Portion the haggis into 20g balls, roll into seasoned flour.
2. Coat in the batter mix and gently drop into a deep fat fryer for about 5-6 mins at 180
3. Drain onto paper and season with salt and pepper