Haggis Cannonballs, or Bon Bons, depending on which Edinburgh restaurant you go to, are delicately deep fried balls of haggis. What could be more Scottish than deep frying a national dish of sheep offal and oatmeal. These are perfect for burns night, St Andrews days, bonfire night or just whenever you want to fry something fatty
This is not the easiest dish to make considering you are deep frying balls of oats, offal and fat. However, if you don’t over cook them and ensure they are well coated in breadcrumb they are less likely to explode. Perhaps this is why they can be called cannonballs. I like to use ruskoline for the breadcrumbs – that is because growing up whenever we got fresh fish we would coat it ruskoline and then lightly fry them.
Variations: Option one involves replacing a third of the haggis with black pudding, this produces an even richer bon bon. Another twist would be adding a table spoon of harissa for a Spicer bon bon. You could also make this vegetarian friendly by using veggie haggis.
Serves: 6 plus as canapés Time: 20 minutes
1 haggis (400-500g)
4 tablespoons of mayonnaise
1 tablespoon of honey
Dash of Whiskey
- Break up the haggis and roll in to 3-4 cm diameter balls.
- Whisk eggs and dip the balls into the egg and then the breadcrumb – ensuring they are fully covered.
- Shallow fry for 3 minutes total, turning over half way.
- Leave to rest for a few minutes on kitchen paper to remove excess oil.
- Mix mayonnaise, whiskey and honey well. Serve as a dipping sauce alongside the haggis cannonballs.