Haggis Scotch Eggs

Servings: Makes 8

Ingredients

For the Filling:

To Assemble:

500g
Vegetarian Haggis, packaging and skin removed
85g (2/3 cup)
Gram Flour
160ml (2/3 cup)
Water
1 tsp
Sea Salt Flakes
1 tsp
Black Pepper
2 tbsp
Nutritional Yeast (optional)
150g (1 cup)
Panko Breadcrumbs
Vegetable Oil, for frying
Cling film for shaping the haggis

Method

Watch recipe video
1

Place the tofu in a bowl with all the rest of the filling ingredients, gently mix everything together with a fork; you want to break up the tofu to resemble egg mayonnaise but be careful not to over mix. Taste to check the seasoning and set aside.

2

Tear off a sheet of cling film and place on a flat surface. Divide the skinned haggis into 8 equal pieces and place one on the cling film. Use your fingers to flatten and spread out the haggis to a large, rough circle shape approx 8 cm in diameter. Place a heaped teaspoon of the tofu mixture in the centre of the haggis.

3

Using the cling film to help you, carefully lift the haggis up and around the tofu mixture to encase it completely. Set aside while you make the other 7.

4

When you are ready to cook, pour 4cm of vegetable oil into a deep, heavy based pan and place over a medium high heat.

5

Place the panko crumbs in a bowl and mix the gram flour, water, nutritional yeast and seasonings together in another to make a smooth batter.

6

One by one, dip the haggis balls into the batter and then roll in the crumbs, ensuring they are fully coated.

7

Gently lower them into the hot oil, working in batches if necessary, and cook for 4-5 minutes or until golden and crispy. Remove and drain on kitchen paper. Serve warm or cold.

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