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Ingredients
- 1 cup beer
- 1 cup flour
- 1 dash black pepper
- 1 dash cayenne or paprika
- 1 macsweens vegetarian haggis
- oil (for frying)
- 2 tablespoons Dijon mustard
- 1 tablespoon whiskey (scotch)
Directions
- Mix the beer and the flour, add a little black pepper and cayenne, to make a batter.
- Unwrap the haggis and form the haggis bits into balls the size of small walnuts. Put about an inch of oil in a pan or wok and heat up. When the oil is hot, roll haggis balls one by one in the batter until fully coated and drop into the hot oil.
- Cook until the batter is golden brown and remove with slotted spoon and drain on kitchen paper or paper towels.
- Mix the whiskey and mustard in a little bowl to make a thin dipping sauce.
- Serve haggis balls on a platter with the dipping sauce bowl in the middle.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 8 servings | |
| Calories 77 | |
| Calories from Fat 3 | 4% |
| Total Fat 0.31g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 44mg | 2% |
| Potassium 31mg | 1% |
| Total Carbs 13.22g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.08g | 0% |
| Protein 1.92g | 3% |
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