Burns Night supper is a Scottish institute celebrating the work of the poet Robert Burns. Today would have been his 258th birthday. The evening is marked by a Burns Supper, drinking plenty of whiskey, eating haggis and reciting the bard’s ditties. In honour of Robbie Burns, we’ve married the Scottish haggis with one of our favourite tea time snacks pakora! Haggis Pakora!
Over the years, Haggis pakora have become a firm favourite north of the border, and can be found on many menus across the country.
This recipe is great for using left over haggis. We’ve gone for veggie haggis to make these pakora but any type will do. (as long as it is cooked).
The dry spices can be replaced by one of our curry on cooking kits.
Ingredients
150g gram flour
200g veggie or original haggis finely chopped
1 onion finely sliced
1 small potato thinly sliced
Handful of fresh spinach finely shredded
1 teaspoons salt
1 teaspoon black pepper
2 teaspoons garam marsala
1 teaspoon cumin seeds
1-2 chillies chopped (optional)
1 tablespoon plain yogurt
100ml cold water
Oil for deep frying
Method
Sift the gram flour into a bowl. Mix in the dry spices. Add the yogurt and slowly add the water to form a smooth thick batter. Add the potatoes, onions, spinach and the haggis mix well. Make sure all the ingredients are coated with batter.
Heat the oil in deep pan.
Carefully spoon tablespoons of batter into the hot fat – fry until golden brown.
Serve immediately with a dipping sauce of your choice –in our household we love our pokoras with tomato ketchup.
