Portion of 8

Prep & cooking time: approx. 30minutes

Ingredients

• 1 tin of Grants Haggis
• 1 Hodgens Sausagemeat
• 1 box of Paxo stuffing mix
• 150g Progresso breadcrumbs Italian seasoning
• 10 medium eggs
• 1 bag of ice

Instructions

1: In a large bowl mix haggis & sausage meat together (ensure well mixed)

2: In a separate bowl mix paxo & 150g of progresso breadcrumbs together

3: In a pan bring the water to boil, place x8 eggs in and reduce heat to simmer (take eggs out after 4 minutes)

4: Place soft-boiled eggs directly into a bowl of ice water

5: Once eggs have cooled peel and dry off the egg white

6: Take haggis and sausage meat mix & roll into meatball shape (approx 1.5 - 2 x the size of the egg)

7: Press down the meatball into a burger shape and wrap it around the egg roll to even up the meat around the egg

8: in a separate bowl mix two eggs together for binding

9: Place meatballs into the egg bowl and ensure they are fully covered then mix into paxo/breadcrumb bowl. Once fully covered place egg to side and repeat.

Air fryer: Place temperature to 180 and cook for 10 minutes

Oven: Place temperature to 180 and cook for 15 minutes

Pan frying: Ensure fat is hot enough, place in egg & deep fry until golden brown on the outside. Take the egg out and remove the grease with a kitchen towel.