September 20, 2016
1Cook haggis according to instructions on pack. Cool.
2Cook sushi rice as per instructions on pack and leave to one side for 30 mins. Mix in 1 tbsp Shaoxing rice wine.
3Take a small piece of haggis and shape into a small ball (no bigger than a walnut).
4Mould a portion of cooked rice around the ball covering it with rice. Repeat process until ingredients are used.
5Chill the balls in fridge.
6When ready to cook, roll ball in a little flour, then in beaten egg mixture and finally in the Panko breadcrumbs thus resembling a small scotch egg.
7Deep fry until golden brown and drain. Serve with a tot of malt whisky.