Haggis Bon Bons are one of our absolute favourites! We always suggest that people who are a little unsure about trying haggis try it as a haggis ball with a whisky dipping sauce, since it means you get a taste for haggis without the full-blown effect of it on its own.
The good thing about this haggis bon bons recipe is that you can even make it vegetarian or vegan if you like too.
Haggis Bon Bons are great for pre-dinner nibbles, as a starter, and part of a Burn’s Supper, of course!
Things you’ll need to make Haggis Bon Bons
- 4 bowls (yes, it creates a lot of washing up!)
- Saucepan for frying or deep fryer
Ingredients to make
- 400g haggis (meat or vegetarian, we used Macsweens)
- 3 eggs
- 1/2 cup flour
- 1/2 cup breadcrumbs (plain or golden, we prefer golden)
- 1 tsp smoked paprika *optional
- 2 tbsp parmesan cheese *optional
- Vegetable oil for frying
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How to make Haggis Bon Bons – Step by step method
Take the haggis out of the package and break it up with a fork in a bowl.
Beat one egg separately and then add to the haggis mix and stir it together.
Put the flour in one bowl and season with salt and pepper.
Beat the remaining 2 eggs in another bowl.
Then put the breadcrumbs in a third bowl with the smoked paprika and parmesan cheese if you’re using it.
Now start to roll the haggis into balls around 1 inch in diameter. It helps if you have slightly wet hands. We usually roll 2-3 at once and place them in the flour bowl, coat them, followed by the egg bowl where you roll them in the egg mixture, and then finally the breadcrumbs where you make sure they’re all coated evenly.
Place them on a plate spaced apart.
Continue until you’ve finished all of the haggis! It should be around 12-16 haggis balls.
You can cook immediately or place in the fridge until you’re ready to cook. This can also help set the coating a little more.
Use a deep fat fryer, or a saucepan filled with around 3/4-1 inch of vegetable oil and heated to about 170C/338F.
Fry for around 2-3 minutes until golden, ensuring you turn them if they are sticking out of the oil a little.
Place on a plate with a paper towel to allow any fat to drain, and serve when cooled slightly.
We strongly suggest serving it with a whisky dipping sauce. You can find our very own recipe here – Haggis dipping sauce
Variations
Vegan Haggis Bon Bons
As we mentioned, you can use either meat or vegetarian/vegan haggis for the recipe. If you want to make vegan haggis bon bons you would also need to omit the eggs. Just skip the step where you mix the egg with the haggis, it will still bind together on its own just not quite as well.
Then instead of an egg wash between the flour and breadcrumbs, you can try to use a vegan milk or yoghurt (thin layer) alternative to get the breadcrumbs to stick.
You’ll then want to put them in the fridge to set a bit before frying.
Yield: 16
Easy & Tasty Haggis Bon Bons Recipe
Haggis Bon Bons are great for pre-dinner nibbles, as a starter, and part of a Burn’s Supper of course!
The good thing about this haggis bon bons recipe is that you can even make it vegetarian or vegan if you like too.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Ingredients
- 400g haggis (meat or vegetarian)
- 3 eggs
- 1/2 cup flour
- 1/2 cup breadcrumbs (plain or golden, we prefer golden)
- 1tsp smoked paprika *optional
- 2 tbsp parmesan cheese *optional
- Vegetable oil for frying
Instructions
- Take the haggis out of the package and break it up with a fork in a bowl.
- Beat one egg separately and then add to the haggis mix and stir it together.
- Put the flour in one bowl and season with salt and pepper.
- Beat the remaining 2 eggs in another bowl.
- Then put the breadcrumbs in a third bowl with the smoked paprika and parmesan cheese if you’re using it.
- Now start to roll the haggis into balls around 1 inch in diameter. It helps if you have slightly wet hands. I usually roll 2-3 at once and place them in the flour bowl, coat them, followed by the egg bowl where you roll them in the egg mixture, and then finally the breadcrumbs where you make sure they’re all coated evenly.
- Place them on a plate spaced apart.
- Continue until you’ve finished all of the haggis! It should be around 12-16 haggis balls.
- You can cook immediately or place in the fridge until you’re ready to cook. This can also help set the coating a little more.
- Use a deep fat fryer, or a saucepan filled with around 3/4-1 inch of vegetable oil and heated to about 170C/338F.
- Fry for around 2-3 minutes until golden, ensuring you turn them if they are sticking out of the oil a little.
- Place on a plate with a paper towel to allow any fat to drain, and serve when cooled slightly.
Notes
The paprika and parmesan are optional because they just add a little extra flavour, but the bon bons taste great without them too!
We strongly suggest serving it with a whisky dipping sauce. You can find our very own recipe here - Haggis dipping sauce
Nutrition Information:
Yield:
4 Serving Size:
4
Amount Per Serving: Calories: 488Total Fat: 31gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 332mgSodium: 389mgCarbohydrates: 28gFiber: 2gSugar: 2gProtein: 23g
Other Haggis Recipes:
- Easy Haggis Sausage Rolls Recipe
- Delicious Creamy Haggis Pasta Recipe
- Super Easy Haggis Burger Recipe
- Tasty Vegetarian Haggis Recipe
- Recipes for Haggis: 32 Ideas for Using Haggis
- How to Make a Haggis, Neeps and Tatties Stack
- Balmoral Chicken Recipe: Chicken Stuffed with Haggis
- Whisky Sauce for Haggis
