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Recipe: Vegetarian Scotch Eggs

March 9, 2012

Not a sausage in sight for these delectable morsels, but I’ve not yet found a meateater that doesn’t love them all the same. Even David will tolerate them (although he insists they are nothing like the real thing)

Great served with a curry mayonnaise, a peppery, green salad, or in this case, on a puddle of spiced lentils.

This recipe makes four, but if you are serving them as a starter, just serve half an egg each or adapt the recipe to use quails’ eggs instead.

Start by making a simple curry paste:

1 teaspoon Cumin Seeds
1/2 teaspoon Coriander Seeds
1 clove of Garlic
A 1cm piece of fresh Root Ginger
1/4 teaspoon Cayenne Pepper
1/2 teaspoon Garam Masala
1/4 teaspoon Sea Salt
1 tablespoon Groundnut Oil
1/2 tablespoon Tomato Purée 
1 Green Chilli
1 and a half tablespoons Dessicated Coconut

1. Put a dry frying pan on a medium heat and add the cumin and coriander seeds. Shake about for a few minutes, until brown and releasing all their fragrances.  Add to a food processor and whizz to a powder.

2. Peel the garlic and ginger, then add to the food processor with the powdered spices and the rest of the ingredients. Blend until you get a smooth paste.

5 free-range Eggs, 1 beaten
2 tablespoons Olive Oil
1 Onion, finely chopped
250g grated Carrots
50-100g fresh Breadcrumbs (white, brown or granary; it doesn’t matter)
Freshly ground Black Pepper and Salt
About 50g finely chopped Cashew Nuts
Plain Flour 

1. Put 4 of the eggs into a pan of cold water and bring to the boil.  Continue to boil for 5 minutes, before removing immediately and transferring to a bowl of iced water.  Allow to cool for a few minutes before removing the shells, carefully.

2. Heat the olive oil in a frying pan and gently cooked the onion for 5 minutes, before adding the grated carrot.  Cook for another 10 minutes, stirring occasionally, until the mixture is soft.  Stir in 2 heaped tablespoons of your curry paste and then fry for 2-3 more minutes.

3. Stir in the breadcrumbs, until the mixture becomes firm and malleable.  Leave to cool a little.

4. Once cool, add the beaten egg, bring the mixture together and divide into four.

5. Dust each egg with the flour, shaking off any excess. Then take a quarter of the carrot mixture, flattening it to a patty in the palm of your hand. Carefully place an egg in the centre and gently wrap the mixture around it, until you can see no egg and it is rounded in shape.  Roll it finely in the chopped cashew nuts. Repeat until you have done all four, cover and place in the fridge until you are ready to cook.

6. Pre-heat the oven to Gas Mark 5 and cook the eggs for 20 minutes. Allow them to rest for five minutes before serving. They can also be eaten cold, so great for a picnic.

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