Haggis bhajis

Haggis bhajis

Haggis works particularly well in these crispy onion bhajis.


For the bhajis
  • 2 tbsp vegetable oil, plus extra for deep-frying

  • 3 onions, sliced

  • 1 garlic clove, crushed

  • 1 red chili, chopped

  • 200g/7oz cooked haggis

  • 250-300g/9 oz-10½oz gram flour

For the dip

Preparation method

  1. Heat two tablespoons of the oil in a heavy-based saucepan and fry the onions for 5-10 minutes, or until golden-brown.

  2. Mix the onion, chili, garlic and haggis in a bowl until well combined. Place the flour into a separate bowl whisk in 125ml/4fl oz warm water until the consistency of double cream.

  3. Stir the onion mixture into the batter until well combined. Using two teaspoons, shape the mixture into small quenelles.

  4. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C/350F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended)

  5. Carefully place the bhajis in the hot oil and cook for 2-3 minutes or until just cooked through. Remove from the oil using a slotted spoon and drain on kitchen paper. (This may need to be done in batches.)

  6. For the dip, place all of the ingredients into a saucepan and boil until the ingredients until thickened slightly.

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 6

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