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Haggis Patties With Red Piquant Sauce
Yields: 1 serving(s) - Preparation Time: 45 minutes
Ingredients
- 450 gram(s) vegetarian haggis
- 1 egg
- 1 400 gram tin roasted red peppers
- 1 dash(es) red wine
- 1 tablespoon(s) tomato puree
- 1 teaspoon(s) chilli flakes
- Dsp each fresh chopped thyme and rosemary
- 1 small red onion; coarsely chopped
- 4 slice(s) thick cut white bread; quartered
- Oil for deep-frying
- Salt and freshly ground black pepper
Directions
- 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.
- 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.
- 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.
- 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.
Nutritional Information
- 241 calories (kcal)
- 5 gram(s) total fat (18 % calories from fat)
- 11 gram(s) protein
- 42 gram(s) carbohydrate
- 187 milligram(s) cholesterol
- 131 milligram(s) sodium food exchanges: 0 grain(starch)
- 1 lean meat
- 8 vegetable
- 0 fruit
- 1 /2 fat
- 0 other carbohydrates
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