Burns Night - Haggis Bhajis

For the bhajis:
  • 2 tablespoons vegetable oil
  • 1 crushed garlic clove
  • 1 red chilli, roughly chopped
  • 200g of Haggis
  • 275g plain flour
  • 3 onions

For the dip:
  • 300 ml orange juice
  • 300g caster sugar
  • 100ml whisky
  • 100ml white wine vinegar


  1. Heat two tablespoons of the oil in a saucepan and fry for 5-10 minutes 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 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 (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). 

  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.

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