Delicious served with mango chutney.
Put the eggs into a pan of boiling water, ensuring they are fully covered. Cook for 6 minutes then blanch in ice-cold water. Carefully remove the shell from the eggs.
Put 250g (8oz) turkey mince into a bowl. Use a food processor to chop 1 small onion, 2 garlic cloves and 2tbsp fresh coriander until fine.
Tip the mixture into the bowl with the turkey mince and add 1 tbsp ground cumin, 1 tsp ground coriander and the zest of 1 lemon. Season well.
Dust each egg in plain flour, then take a handful of the turkey mixture and wrap it round each egg.
Line up 3 bowls. In one put 2 tbsp plain flour, in another put 1 whisked egg white, and in the third put 25g (1oz) golden breadcrumbs mixed with 25g (1oz) fresh breadcrumbs.
Coat an egg in flour, dip in egg white then fully coat with breadcrumbs. Repeat with the remaining eggs.
Heat 1 litre (1 3⁄4pt) vegetable oil in a small saucepan to medium-hot, or until breadcrumbs dropped in sizzle on contact with the oil.
Carefully lower each Scotch egg into the oil and cook for 5 minutes, or until golden brown. It’s best to cook no more than two at a time. Remove with a slotted spoon and drain on kitchen paper. Leave to cool before serving.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.