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Vegetarian haggis Scotch eggs

by Jacqueline Meldrum
Vegetarian haggis Scotch eggs

Vegetarian haggis Scotch eggs

PT1H

Why not try?

Burns' Night falls on the 25th of January each year and celebrates the great Scottish Poet Robert Burns. It's an important day in Scotland with Burns Suppers held in every town and city. I don't tend to go to Burns Suppers. Although they are fun and often involve a ceilidh, they are mostly meaty affairs, so not for us.

I like to make some Scottish dishes to celebrate the day. I make traditional dishes like tattie scones for breakfast, which we have with veggie sausages, fried potatoes and beans, a good hearty soup for lunch and a sumptuous cranachan for dessert. For the main course I like to play about with veggie haggis. Now don't get me wrong we do eat it plain with neeps and tatties, but I like to create new dishes with haggis. Pasties, samosas, shepherds pie or filo parcels. This year I decided to make veggie haggis scotch eggs, which I'll serve with spiced potato wedges, salad and some caramelised onion chutney. Oh they're good!

These are mildly spiced to suit my little boy, but feel free to up the spice and add some chilli if you like.

Ingredients

Metric

Imperial

1
Preheat the oven to 220°C/gas mark 7
2
Boil three eggs for 5 minutes until hard boiled, then run under cold water to cool
Boil three eggs until hard boiled
3
In a bowl mash together the haggis, oats, peanut butter and spices, then season with black pepper. Whisk the remaining egg and stir into the haggis mix
Mix together the haggis, oats, peanut butter and spices
4
Take each egg and cover firmly with the haggis mixture, roll in oats to cover and place on a baking sheet. Do this for all three eggs
Cover each egg with the haggis mixture and roll in oats
5
Bake the Scotch eggs for 20-25 minutes until firm and starting to darken
6
Serve warm with potato wedges, salad and chutney
 

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