- 1 x roll of haggis
- 80g flour
- 4 eggs
- 300g breadcrumbs
- 100g Arran mustard
- 500ml mayonnaise
- 25ml Glenkinchie whisky
- 50g pea shoots
- Portion the haggis up into balls and dip them in beaten egg, flour and breadcrumbs.
- Deep fry the bon bons until golden brown.
- Mix the Arran mustard and Glenkinchie whisky into the mayonnaise, then serve the haggis bon bons with mayonnaise and add pea shoots for decoration.
Recipe kindly supplied by Dunstane House