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Haggis Patties With Red Piquant Sauce

Yield: 1 servings

Ingredients and directions for this recipe

450 g Vegetarian haggis
1 Egg
1 400 gram tin roasted red
-peppers
1 ds Red wine
1 tb Tomato puree
1 ts Chilli flakes
Dsp each fresh chopped thyme
-and rosemary
1 sm Red onion; coarsely chopped
4 sl Thick cut white bread;
-quartered
Oil for deep-frying
Salt and freshly ground
-black pepper

1 Combine the haggis with the egg and season generously with salt and
freshly ground black pepper. Form into patties. Blend the peppers to form a
puree.

2 Pour into a saucepan with the tomato puree, chilli flakes and wine.
Reduce for 6-8 minutes until reduced and thickened. Heat a pan and add 1
tbsp sunflower oil.

3 Fry the haggis patties on both sides until golden. Halfway through the
cooking, add the onions to the pan and fry with haggis until cooked
through.

4 Deep fry the bread quarters until golden and crisp. Drain well. To serve,
place the haggis patties into the middle of the plate with the sauce
spooned on top and the bread quarters around.

See also:
Previous recipe Haggis Meatloaf
Next recipe Haggis With Potato And Parsnip Mash

Or try one of these recipes:
Cocoanut Squares
Oat And Cranberry Muffins