These Vegetarian Haggis Scotch Eggs are an absolute delight to make and eat. The veggie haggis makes the perfect covering for the eggs and they are ideal warm or cold served with salad.
5 from 3 votes
Prep Time 20mins
Cook Time 20mins
Chill time 30mins
Total Time 1hr10mins
Course lunch, Main Course, picnic
Cuisine British, vegetarian
3eggshard boiled for 5 minutes, cooled under cold water and peeled.
Divide the Haggis evenly into three pieces. Lightly flour your work surface and pat down each portion of the haggis into a 12-14cm circle.
Roll the eggs in the flour. Lift one of the haggis patties and place in the palm of your hand then place one of the eggs in the centre and pat and press the haggis around it to coat. Repeat with the other eggs.
Spread the panko breadcrumbs on a plate, brush the haggis covered eggs with the beaten egg and then dip into the panko crumbs and press them on to cover.
Place the 'Scotch Eggs' on a baking parchment lined baking tray and chill for 30-40 minutes. Heat the oven to 190C/Gas 5
Fry the Scotch Eggs in the oil just to brown the crumbs, if you cook them too long they will start to split.
Bake for 10-12 minutes, drain on kitchen paper and serve either slightly warm or cold.
I served the Vegetarian Haggis Scotch Eggs with Tabbouleh and a mixed leaf salad. This was much easier to make than I had anticipated and the flavours were superb.