Vegetarian haggis Scotch eggs

makes4
60 minutes

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