Vegetarian haggis Scotch eggs
Burns' Night suppers can be quite meaty affairs, but help is on hand for vegetarians with Jacqueline's veggie Scotch eggs.
Ingredients
- 4 large eggs
- 150g of vegetarian haggis
- 25g of porridge oats, plus extra for coating
- 3 tbsp of peanut butter , chunky
- 3 tsp chaat masala
- 1 tsp ground cumin
- black pepper
Method
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
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
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
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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Vegetarian haggis Scotch eggs
