Supplies
- 350 grams haggis
- 1 tablespoon dijon mustard
- Handful of chopped parsley
- Seasoning
- 3 good eggs
- 100 grams panko breadcrumbs
- 100 grams plain flour
- 2 litre veg oil
Steps
- Start by soft boiling 2 of the eggs, around 5 1/2, peel and then place into ice cold water so the yolks don't harden any further. Place the haggis into a mixing bowl with the parsley, mustard and seasoning. Mix it together so it's well combined. Wrap the meat around the egg.
- Place the flour, beaten egg and breadcrumbs into separate bowls. Roll the egg in the flour, followed by the egg and then the breadcrumbs.
- Place the veg oil into a frying pan and heat till it reaches 180°C. You can test it by placing a breadcrumb in there first. Fry until golden and crisp, turning halfway so it's even, and the meat is cooked through. Around 8 minutes. The egg yolk should be running, perfect with mustard.