IF you fancy a change from haggis, neeps and tatties, these haggis Scotch eggs are just the job.
They’re incredibly easy to make and work equally well for a snack or for packed lunches.
And as an added bonus, they’re gluten-free, so suitable for many restricted diets.
500g gluten free haggis, cooked
Small quantity of gluten-free flour
5 hard-boiled eggs, with shells removed
Pinch of mace, salt, freshly ground pepper
1 large raw egg
85g of dry, gluten-free breadcrumbs
Dust the hard boiled eggs in a little flour. Season the haggis. Wrap/mould the haggis round the egg, making sure there are no gaps.
Beat the large egg and coat the haggis-covered egg with this and then breadcrumbs.
Deep fry in hot oil, 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.
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