Print
Email
Add a photoServings: 1
Ingredients
- 450 gm Vegetarian haggis
- 1 x Egg
- 1 x 400 gram tin roasted red peppers
- 1 dsh Red wine
- 1 Tbsp. Tomato puree
- 1 tsp Chilli flakes Dsp each fresh minced thyme and rosemary
- 1 sm Red onion, coarsely minced
- 4 slc Thick cut white bread, quartered Oil for deep-frying Salt and freshly grnd black pepper
Directions
- 1 Combine the haggis with the egg and season generously with salt and freshly grnd black pepper. Form into patties. Blend the peppers to create a puree.
- 2 Pour into a saucepan with the tomato puree, chilli flakes and wine.
- Reduce for 6-8 min till reduced and thickened. Heat a pan and add in 1 tbsp sunflower oil.
- 3 Fry the haggis patties on both sides till golden brown. Halfway through the cooking, add in the onions to the pan and fry with haggis till cooked through.
- 4 Deep fry the bread quarters till golden brown and crisp. Drain well. To serve, place the haggis patties into the middle of the plate with the sauce spooned on top and the bread quarters around.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
