Gluten Free Haggis Pakoras

Prep time: 15

Cooking time: 10

Serves: 3

ingredients

Simon Howie Gluten Free Haggis (454g)

1/2 cup gram/chickpea flour

1 tsp ground cumin

1 tsp garam masala

1/2 tsp turmeric

1/2 tsp chilli powder

2 garlic cloves, crushed

A small handful of coriander leaves, finely chopped

Salt and pepper to season

1 cup cold water

Vegetable oil, enough to deep fry

Method

1. Mix the dry ingredients together in a bowl and add the water a little at a time, mixing to form a thick batter.

2. Remove the haggis from its casing and break up slightly in a bowl. Mix the garlic and coriander in with the haggis and roll into small balls. We suggest rolling each to a size slightly larger than a £2 coin, which makes roughly 10 haggis balls.

3. Heat the oil on a medium/high heat. Dip the haggis balls in the batter, ensuring they are completely coated. Place carefully into the hot oil, frying a couple at a time.

4. Once crispy and golden brown, remove and drain on a plate lined with kitchen towel to drain off any excess oil.

5. Serve with sweet chilli sauce, or a whisky sauce for an extra dash of Scottishness!