Haggis Bon Bons

Food from a can is often fresher than chilled ready meals.



  1. Shape the haggis into individual balls, approx 1 inch/2.5cm in diameter, ensuring they are well compacted.
  2. Roll the balls in plain flour, dip in beaten egg mix and then coat in breadcrumbs.  Repeat egg and breadcrumb for good covering.
  3. Ideally cook in a deep fat fryer at 170°C or deep fry in saucepan for approximately 2 minutes until golden brown. Always use a chef’s thermometer to ensure accurate temperature.


  • 1 can of Grant’s Haggis (392g)
  • 1 bag of Japanese Panko breadcrumbs
  • 3 tbsp flour (for coating)
  • 1 egg - beaten
  • vegetable oil

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