Recipe
Haggis Bon Bons with Whisky Dip
Crispy haggis bon bons served with a sharp and creamy whisky-Dijon dipping sauce.
Ingredients
Method
20 mins prep20 mins cook40 mins total
Shape the crumbled haggis into small, bite-sized balls and place on a tray.
Set out flour, beaten eggs and breadcrumbs in three separate bowls.
Coat each haggis ball in flour, then egg, then breadcrumbs.
Heat vegetable oil to 180°C in a deep pan or fryer.
Fry bon bons in batches for 3–4 minutes until crisp and golden.
Drain on kitchen paper while you cook remaining batches.
For the dip, mix mayonnaise, Dijon mustard, whisky and lemon juice.
Season dip with salt and black pepper, then serve alongside hot bon bons.
Notes
Chill the shaped haggis balls for 20 minutes before coating if they feel soft.
Serve immediately after frying for the best crunch.
About this recipe
These haggis bon bons are crisp outside and savoury inside, making them an easy Scottish-inspired party bite.
The whisky dip adds warmth and tang to balance the rich filling, ideal for sharing as a starter or snack.
