#31: Haggis Pops & RedJon Sauce
100g plain flour
2 eggs whisked
50g bread crumbs
50ml RedJon sauce
- Cut the haggis into 2.5cm cubes around 30g each.
- Roll in the flour, then whisked eggs, then breadcrumbs.
- Fry at 160 degrees centigrade for 2-3mins until golden brown
- Serve with a RedJon sauce – recipe below.
- Blend 150g red current jelly with 30g Dijon mustard