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.
What is a Scotch Egg?
A Scotch Egg is a hard-boiled egg covered in sausagemeat and breadcrumbs then deep-fried. These delicious snacks were a part of my childhood and always popular on picnics or served with salad.
What is haggis?
Haggis is Scotland’s national dish. It’s made with lamb, beef, oats onions and spices and tastes like a sort of peppery mince sausage.
Traditionally the ‘bag’ or casing for the haggis is a cleaned sheep’s stomach. However, other casings are used and vegetarian haggis has a suitably vegetarian casing.
Read How to Host the Ultimate Burns Supper with a recipe for Haggis, Neeps & Tatties in a Whisky Sauce for more information.
Are Scotch Eggs Scottish?
The origin of Scotch Eggs is really interesting. It comes not from Scotland but from the word ‘Scorched’ or cooked over an open flame. As language changed this became Scotched and then Scotch.
London’s Fortnum & Mason became a key supplier of quality Scotch Eggs in the 18th Century, providing this tasty snack to wealthy travellers.
How do you make a vegetarian haggis Scotch Egg?
The recipe is much easier to make than it looks and the flavours are really good, so do give it a try.
My version of the classic recipe uses a vegetarian haggis to surround the boiled egg. It is then covered in breadcrumbs and shallow fried, then baked.
What are the ingredients in vegetarian haggis?
The ingredients for a vegetarian haggis vary depending on who makes it. Here are some typical ingredients:
- Oats
- Fats
- Kidney Beans
- Carrot
- Swede
- Mushrooms
- Red Split lentils
- Onions
- Pumpkin Seeds
- Sunflower seeds
- Spices
- Salt
Can you buy vegetarian haggis?
Yes, there are a number of different companies who make vegetarian haggis. Many of them have online shops and will deliver their products to you by mail or courier.
What kind of eggs should I use?
This recipe is made with large hen’s eggs. I recommend free-range and organic eggs but you can use any good quality fresh eggs for this recipe.
I don’t have Panko breadcrumbs is there anything else I can use?
Panko breadcrumbs are widely available and provide the best crisp finish. However, if you can’t get them, you can make your own white breadcrumbs.
- Use a food processor or blender to blend day old white bread
- Spread the breadcrumbs on a baking sheet
- Bake at 150C for 10-15 minutes, turning the crumbs with a spatula every 5 minutes
- The crumbs should remain a pale colour, reduce the heat of the oven if they start to turn golden.
- Leave to cool then use as Panko breadcrumbs.
Can I deep-fry the Vegetarian Haggis Scotch Eggs?
In this recipe the Scotch Eggs are baked and shallow fried becuase the the vegetarian haggis is not as sticky or robust as sausage meat. I would not recommend deep-frying this particular recipe.
Can I freeze Vegetarian Haggis Scotch Eggs?
No, this recipe is not suitable for freezing. The hard-boiled eggs would become rubbery and the haggis would become dry.
Store the finished Scotch Eggs in a closed container in the fridge no more than one day before eating.
How do I serve Vegetarian Scotch Eggs?
- Serve at room temperature with Lemon & Mint Tabbouleh, a bulgur wheat side dish, and a mixed leaf salad.
- Serve warm with chips (fries) and baked beans in tomato sauce.
- Pack in a rigid container and serve as part of a picnic with cherry tomatoes and carrot batons.
More Vegetarian Recipes from Farmersgirl Kitchen
More Scotch Egg Recipes
- Vegetarian Scotch Eggs – A Mummy Too
- Classic Pork Sausage Scotch Eggs – Feast Glorious Feast
Vegetarian Haggis Scotch Eggs
Ingredients
- 3 (3) eggs hard boiled for 5 minutes, cooled under cold water and peeled.
- 1 (1) egg lightly beaten
- 1 tablespoon (1 tablespoon) flour
- 227 grams (1 cups) Vegetarian Haggis
- 25 grams (0.5 cups) panko crumbs
- 3 tablespoons (3 tablespoons) oil
Instructions
- 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.
Keep Calm and Fanny On says
Look great, do love a veggie scotch egg! How does the haggis taste? Still like haggis? Spicy? Would love to try it, will keep my eyes peeled!
Janice Pattie says
It does still have a haggis texture although the flavour is definitely more on the Moroccan than the haggis type of spice, hard to explain. It worked really well with the Scotch Egg and would also be good stuffed in peppers or other veg.
Heidi Roberts says
I have tried to like haggis but really don't, sorry but I love Moroccan flavours
Janice Pattie says
You might like this as the veggie haggis doesn't taste the same as normal haggis and the Moroccan flavours make it quite a different experience.
Rebecca Subbiah says
these are fun :0)
Janice Pattie says
Yes they are! I had such a notion for a Scotch Egg and these really hit the spot.
belleau kitchen says
What a genius idea! I love haggis and I love scotch eggs. They look great and brilliant that they're baked too. Love them
Janice Pattie says
I was moaning on Twitter about not liking deep frying and asked if you could bake the Scotch Eggs, loads of kind peeps came back with advice and the haggis was just waiting there for me to come up with some inspiration!
Jacqueline Meldrum says
Oh nice idea Janice and much quicker than my veggie scotch eggs. I didn't know they had a new flavour. I'll have to give it a go. Gorgeous photos Janice! Pinned, tweeted and stumbled!
Janice Pattie says
Thanks Jac. Really appreciate your comments on the recipe and the photo X
Alison says
I love this idea, a great combination of haggis and eggs. Will really have to attempt a scotch egg
Janice Pattie says
This is my first attempt Alison, it really wasn't as difficult at all, I've been put off because I thought it would be, so do try.
Sylvia F. says
Love the combination of haggis with eggs and couscous! I must have to give it a try as it really looks delish!
Janice Pattie says
Not the most obvious combination! It really works though.
Claire Toplis says
This looks amazing ~ you are a genius
Janice Pattie says
I do my best 😉
Karen S Booth says
LOVELY idea Janice and I have had haggis Scotch eggs before and I LOVE them!
Janice Pattie says
Thanks Karen, it's something that has to be done!
Christian Halfmann says
That look lovely, Janice! It makes me hungry, although I just had something to eat.
Janice Pattie says
Thanks Chris, there is something about Scotch Eggs, you can eat them any time.
SARAH PERLMUTTER says
Hi guys, do you pre-cook/steam the ready made haggis before coating the egg?x
Janice Pattie says
Hi Sarah
No, I didn’t pre-cook it. It gets cooked in the oven, I think if you pre cooked then it would be too soft to stick to the eggs. Haggis is already cooked as part of the process of making so there is no problem cooking like this.
Nigel Bamford says
Could I cook these in my newly-acquired Optimum HealthyFry 🙂 ? If so, what time/temperature, do you think? And, if so, would I need to toss the panko in a little oil before dressing the scotch egg with them?
Janice Pattie says
Oh, what a good idea, Nigel! I think they will work well and just use the timings in the recipe, there’s no harm in pulling out the drawer to have a little look as it nears cooking time. The nearest thing I’ve made using panko breadcrumbs is the Fava Bean Kievs and I didn’t toss the panko in any oil for that. Let me know how you get on.
Michelle Rolfe says
I’ve had haggis scotch eggs but do you know I’ve never had vegetarian haggis! Great picnic option though as they transport really well. Thanks for linking up to #CookBlogShare. Michelle x
Janice Pattie says
Thanks, Michelle. They are really tasty and would be great for a picnic.
Chloe Edges | Feast Glorious Feast says
This is such a great idea for a veggie which egg. So many of the veggie options seem super unappealing but this makes loads of sense to use. Haggis is one of the few things where I would choose the veggie option everytime, I just can’t do the meaty one!
Janice Pattie says
Yes, I understand many people are a little squeamish about haggis. A good veggie version is really tasty too and it is a ready-made Scotch Egg covering.
Jenny Walters says
Gosh, these sound tasty! What a brilliant idea. My husband would just love these, he’s a real Scotch Egg enthusiast! Thank you for sharing them with #CookBlogShare
Janice Pattie says
Thank you, Jenny. My husband loves them too.
Kat (The Baking Explorer) says
I love this idea so much!!
Janice Pattie says
Thanks, Kat! It’s fun and so tasty.