Savoury haggis filled with sweet tomato chutney, gooey mozzarella and coated in golden panko breadcrumbs is a delicious way to use up leftover haggis. A great starter and would go down a treat with some whisky peppercorn sauce.
Haggicini (arancini inspired haggis)
Haggis stuffed with mozzarella and tomato chutney, then rolled in panko breadcrumbs and baked in the oven until crispy.
Ingredients
Method
Tomato chutney
- Roughly chop the tomatoes and add them to a pot together with the salt, sugar and water.
- Simmer until the tomatoes break down and a thick chutney is created. Leave to cool.
Assembling the arancini
- Dice the mozzarella into 1cm cubes and dab with paper towels to remove excess moisture.
- Put the panko into a bowl with a drizzle of olive oil, a few dashes of salt and pepper and mix together.
- Take 2 heaped tbsps of haggis in your hand. Push 1 cube of mozzarella into it and then add 1 tsp of chutney on top of the mozzarella. Roll haggis over to encase the mozzarella and chutney and roll into a ball.
- Repeat until you have no more haggis and place the balls into the fridge to firm up.
- Preheat the oven to 180C.
- Whisk an egg in a bowl.
- Take each haggis ball, dip it into the egg mixture then roll it in panko. Place them on an oiled baking tray.
- Bake the haggicini for 30 minutes until golden brown.
You could deep fry these in oil if you prefer.
I was pleasantly surprised by how good these were and there are so many possible filling combinations. Arancini are great as a snack so they inspired this combo of haggis, cheese and tomato. I am fully aware that these are not arancini and do not claim them to be, so have mercy. I did consider adding rice but the texture would not be quite right. I avoid deep frying where I can but I am sure they would be even more delicious deep fried!
Credit to my friend Chiara for coming up with the Haggicini name.