Haggis Bon-Bons!

Made with either traditional or vegetarian haggis, this dish is perfect as a starter or a main!

These haggis bon-bons are coated in crumbed Orkney Thin Oatcakes, instead of bread crumbs, giving them a delicious and crunchier texture!

This dish is equally good with a traditional whisky sauce or a sweet chilli dipping sauce!

Ingredients ~ will make approx 8-10 bon-bons

  • 1 x Simon Howie Haggis (meat or veggie)
  • 1 x packet of Stockan's Orkney Thin Oatcakes finely crumbed
  • 2 x eggs gently beaten


  • Shape the haggis into individual balls, approx 1 inch/2.5cm in diameter, ensuring they are firm.
  • Roll the balls in the beaten egg mix and then coat in the crumbed Thin oatcakes. Repeat egg and oatcake crumb for good covering.
  • Ideally cook in a deep fat fryer at 170°C or deep fry in saucepan for approximately 2 minutes until golden brown. (Take care when using hot oil and always use a thermometer to ensure accurate temperature).

Serve with neeps and tatties or a side salad....enjoy!

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