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Vegetarian scotch eggs recipe

Vegetarian scotch eggs recipe

15 ratings

Tuck into these meat-free scotch eggs for a light lunch or pack them into your hamper for a vegetarian picnic snack. Packed with potatoes, vibrant turmeric, black mustard seeds, fiery chilli and perfectly runny eggs, these tasty veggie bites are surprisingly simple to master with this easy recipe. See method

Ingredients

  • 750g (1 1/2lb) floury potatoes, thickly cut
  • 1 tbsp olive oil
  • 1 shallot, finely sliced
  • 1 tsp black mustard seeds
  • 1 tsp ground turmeric
  • 1 tsp fennel seeds
  • pinch chilli flakes
  • handful fresh coriander, finely chopped
  • 10 eggs, 6 whole and 4 beaten
  • plain flour, for dusting
  • 1 1/2 x 175g packs golden breadcrumbs
  • sunflower oil, for deep frying
  • mixed salad, to serve (optional)

Each serving contains

  • Energy

    2105kj
    502kcal     25%

  • Fat

    25g 35%

  • Saturates

    4g 22%

  • Sugars

    3g 3%

  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 55.8g Protein 19.2g Fibre 3.2g

Method

  1. Put the potatoes in a pan of cold water. Bring to the boil and simmer for 15-20 mins, until tender. Drain, then mash.
  2. Meanwhile, heat the oil in a frying pan. Add the shallot and gently fry for 5 mins, or until softened. Stir in the dried spices and cook for 1 min more. Add to the mashed potato with the coriander and some seasoning; mix well. Set aside to cool.
  3. Boil the whole eggs in a pan of boiling water for 3 mins for soft yolks. Drain and cool under the cold tap. Carefully peel. Divide the mash into 6 and flatten into discs. Mould around each boiled egg until completely covered. Dust with flour, then dip in beaten egg and coat in breadcrumbs.
  4. Heat the oil in a deep pan. Once it has reached 170°C on a thermometer (or a cube of bread browns in 40 secs), add the eggs, two at a time, and cook until golden. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining eggs. Serve warm with salad, if you like.

Tip: Make a meal of the Scotch eggs by serving with a leafy radish and cucumber salad – delicious with a mustard dressing.

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