250g haggis (rolled into small balls)
150g cooked turnip (diced into 1 inch cubes)
150g cooked potatoes (diced into 1 inch cubes)
250g garam flour
30g chives (chopped)
15g thyme (chopped)
1 measure whisky
200 ml mayonnaise
2 limes (juice and zest)
1 tsp tamarind paste
Place flour in a bowl with the herbs, seasoning and whisky then add the water to make a thick batter.
Add the haggis, neeps, tatties and deep fry in small batches for 4-6 minutes.
Take out and drain on kitchen paper.
To make the mayo, mix the mayonnaise with lime juice, zest and tamarind paste in a bowl.
Season with sugar to get a balance of sweet, sour and tartness.