Search Simon Howie

Gluten Free Haggis Pakoras

Cook up a cuisine fusion with our recipe for these delicious gluten free haggis pakoras.

Naturally gluten free chickpea flour is used in the batter covering these bites of our Gluten Free Haggis, which means even more people can enjoy them!

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!

Simon Howie

Gluten Free Haggis Pakoras

Cook up a cuisine fusion with our recipe for these delicious gluten free haggis pakoras.

Naturally gluten free chickpea flour is used in the batter covering these bites of our Gluten Free Haggis, which means even more people can enjoy them!

Prep time: 15

Cooking time: 10

Serves: 3

Gluten Free Haggis Pakoras

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!

Loading