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Meat-free, egg-free haggis scotch eggs that make a great party buffet addition
For the filling:
- 150g firm silken tofu, drained
- 1 tbsp egg free mayonnaise
- ½ tsp black salt (Kala Namak), or sea salt flakes
- ½ tsp black pepper
- Pinch turmeric
- 500g vegetarian haggis, packaging and skin removed
- 85g (2/3 cup) gram flour
- 160ml (2/3 cup) cold water
- 1 tsp sea salt flakes
- 1 tsp black pepper
- 2 tbsp nutritional yeast (optional)
- 150g panko (1 cup) breadcrumbs
- Vegetable oil, for frying
- Cling film for shaping the haggis
- 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.
- 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.
- 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.
- When you are ready to cook, pour 4cm of vegetable oil into a deep, heavy based pan and place over a medium high heat.
- 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.
- One by one, dip the haggis balls into the batter and then roll in the crumbs, ensuring they are fully coated.
- 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.