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Haggis Scotch Egg  picture

Haggis Scotch Egg

A great alternative recipe for Haggis to enjoy on Burns Night (or anytime!)

Serves 4
Cooks in
Difficulty Easy
Tom Kitchin​Snack

Ingredients

454g Macsween haggis, cooked
5 hard-boiled eggs, with shells removed
1 large raw egg
3oz approx of dry gluten free breadcrumbs
Pinch of mace, salt, freshly ground pepper
Small quantity of flour
1 tablespoon water

Method

Dust the hard boiled eggs in a little flour. Wrap/mould the haggis meat round the egg, making sure there are no gaps.

Beat the large egg and coat the meat-covered egg with this and then breadcrumbs. Deep fry in hot oil (360F/185C) taking care as you put the eggs into the oil. Cook for about 5/6 minutes. If you don't have a deep fat fryer, they can be cooked in oil in a frying pan, turning frequently to ensure the meat is fully cooked.

Drain and serve hot.

Recipe cta

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