| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Emp, Ready stead |
1 |
Servings |
INGREDIENTS
| 450 |
g |
Vegetarian haggis |
| 1 |
|
Egg |
| 1 |
|
400 gram tin roasted red |
|
|
peppers |
| 1 |
ds |
Red wine |
| 1 |
T |
Tomato puree |
| 1 |
t |
Chilli flakes |
|
|
Dsp each fresh chopped thyme |
|
|
and rosemary |
| 1 |
|
Red onion, coarsely chopped |
| 4 |
|
Thick cut white bread |
|
|
quartered |
|
|
Oil for deep-frying |
|
|
Salt and freshly ground |
|
|
black pepper |
INSTRUCTIONS
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. Converted by MC_Buster. Per
serving: 241 Calories (kcal); 5g Total Fat; (18% calories from fat);
11g Protein; 42g Carbohydrate; 187mg Cholesterol; 131mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 8 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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