Haggis Scotch Eggs

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Meat-free, egg-free haggis scotch eggs that make a great party buffet addition

Makes: 8


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


To assemble:

  • 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


  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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