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A ball covered in golden panko breadrumbs on a white plate. It has not been cut so it is whole.

Haggicini (arancini inspired haggis)

Haggis stuffed with mozzarella and tomato chutney, then rolled in panko breadcrumbs and baked in the oven until crispy.
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Prep Time 1 hour
Cook Time 45 minutes
Course: Snack
Cuisine: Italian, Scottish
Ingredients Method

Ingredients
  

  • 500 g Haggis Regular or vegetarian is fine
  • 50 g Fresh mozzarella
  • 1 Egg
  • 50 g Panko Regular breadcrumbs is also fine
Tomato chutney
  • 200 g Tomatoes
  • 2 tbsp Sugar
  • ½ tsp Coarse salt
  • 50 ml Water

Method
 

Tomato chutney
  1. Roughly chop the tomatoes and add them to a pot together with the salt, sugar and water.
  2. Simmer until the tomatoes break down and a thick chutney is created. Leave to cool.
Assembling the arancini
  1. Dice the mozzarella into 1cm cubes and dab with paper towels to remove excess moisture.
  2. Put the panko into a bowl with a drizzle of olive oil, a few dashes of salt and pepper and mix together.
  3. Take 2 heaped tbsps of haggis in your hand. Push 1 cube of mozzarella into it and then add 1 tsp of chutney on top of the mozzarella. Roll haggis over to encase the mozzarella and chutney and roll into a ball.
  4. Repeat until you have no more haggis and place the balls into the fridge to firm up.
  5. Preheat the oven to 180C.
  6. Whisk an egg in a bowl.
  7. Take each haggis ball, dip it into the egg mixture then roll it in panko. Place them on an oiled baking tray.
  8. Bake the haggicini for 30 minutes until golden brown.
    9. You could deep fry these in oil if you prefer.