Haggis pakora with whisky mustard

Ingredients

For the pakora

• 500 g haggis (about half a standard casing)
• 100 g gram flour
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp chilli powder
• ½ tsp salt
• ½ tsp baking powder
• 150 ml cold lager (or sparkling water)

For the whisky mustard

• 4 tbsp Dijon mustard
• 1 tbsp wholegrain mustard
• 2 tbsp whisky
• 1 tsp honey

Method

1. Crumble the haggis into a bowl. Roll into 20-24 golf-ball sized balls.
2. Mix flour, spices, salt and baking powder in another bowl. Pour in the lager and whisk to a thick batter.
3. Heat oil to 180°C. Dip each haggis ball into the batter, then carefully lower into the oil.
4. Fry 4-5 at a time for 3-4 minutes until deep golden. Drain on kitchen paper.
5. Whisk all the whisky mustard ingredients together.
6. Serve hot with the whisky mustard for dipping.

Tip: Haggis is already heavily seasoned — don’t add extra salt to the batter.