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Gluten Free Haggis Bon Bons in Pitta Pockets

A delicious lunch option that is quick and easy to prepare but looks and tastes great! Try something different with haggis and fall in love with other ways to eat it.

Recipes and photography created by Daniela’s Kitchen

Prep time: 25 mins

Cooking time: 10

Serves: 4

ingredients

For the haggis bon bons (makes 18-20 bon bons)

400g Simon Howie gluten free haggis

6 slices Genius gluten free bread, crusts removed

1 large egg, beaten

Splash milk

1 heaped tablespoon gluten free plain flour

100ml vegetable oil

For the pitta pockets

4 Genius gluten free pitta breads, cut in half widthways before toasting

2 medium courgettes, cut into ribbons lengthways using a veg peeler

1 carrot, grated or cut into match sticks

Handful fresh pomegranate seeds

3 tablespoons natural yoghurt

1 tablespoon sweet chilli sauce

Squeeze of lemon juice

Method

1. Use a food processor with blade attachment to make breadcrumbs from the gluten free slices of bread, crusts removed.

2. Remove the haggis from its bag and divide into small pieces (approx. 1.5cm diameter or 20g if you have digital scales), then roll into firm balls.

3. Lay out three bowls: one with flour, one with the egg beaten with a splash of milk and one with the breadcrumbs. Coat the haggis balls in flour, dip into the egg to coat, then finally roll in the breadcrumbs.

4. Chill in the fridge for at least 15 minutes before cooking.

5. Meanwhile, prepare the vegetables. Cut thin ribbons from the courgettes with a veg peeler then add a good squeeze of lemon juice and place to one side until ready to use. Grate or chop the carrot into matchsticks. Finally, mix together the yoghurt with the sweet chilli sauce.

6. Once chilled for 15 minutes or more, deep-fry the bon bons in vegetable oil for 3 minutes. Alternatively, shallow fry them until golden brown on all sides then drain on kitchen paper.

7. Serve the bon bons stuffed into toasted pitta pockets with the lemony courgettes, carrot,
pomegranate seeds and dressing.

Simon Howie

Gluten Free Haggis Bon Bons in Pitta Pockets

A delicious lunch option that is quick and easy to prepare but looks and tastes great! Try something different with haggis and fall in love with other ways to eat it.

Recipes and photography created by Daniela’s Kitchen

Prep time: 25 mins

Cooking time: 10 mins

Serves: 4

Gluten Free Haggis Bon Bons in Pitta Pockets

ingredients

For the haggis bon bons (makes 18-20 bon bons)
400g Simon Howie gluten free haggis
6 slices Genius gluten free bread, crusts removed
1 large egg, beaten
Splash milk
1 heaped tablespoon gluten free plain flour
100ml vegetable oil

For the pitta pockets
4 Genius gluten free pitta breads, cut in half widthways before toasting
2 medium courgettes, cut into ribbons lengthways using a veg peeler
1 carrot, grated or cut into match sticks
Handful fresh pomegranate seeds
3 tablespoons natural yoghurt
1 tablespoon sweet chilli sauce
Squeeze of lemon juice

Method

1. Use a food processor with blade attachment to make breadcrumbs from the gluten free slices of bread, crusts removed.

2. Remove the haggis from its bag and divide into small pieces (approx. 1.5cm diameter or 20g if you have digital scales), then roll into firm balls.

3. Lay out three bowls: one with flour, one with the egg beaten with a splash of milk and one with the breadcrumbs. Coat the haggis balls in flour, dip into the egg to coat, then finally roll in the breadcrumbs.

4. Chill in the fridge for at least 15 minutes before cooking.

5. Meanwhile, prepare the vegetables. Cut thin ribbons from the courgettes with a veg peeler then add a good squeeze of lemon juice and place to one side until ready to use. Grate or chop the carrot into matchsticks. Finally, mix together the yoghurt with the sweet chilli sauce.

6. Once chilled for 15 minutes or more, deep-fry the bon bons in vegetable oil for 3 minutes. Alternatively, shallow fry them until golden brown on all sides then drain on kitchen paper.

7. Serve the bon bons stuffed into toasted pitta pockets with the lemony courgettes, carrot,
pomegranate seeds and dressing.

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