Veggie Scotch Eggs
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 35mins
-
- Serves
- 4
-
- Calories
- 515
Scotch eggs are so much easier to make than you’d think, and this tasty veggie version will keep everyone happy.
recipe updated 12 Jan 2021
Ingredients
-
- Onion
- 1
-
- Carrot
- 1
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- Tinned chickpeas
- 400 g
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- Tinned red kidney beans
- 400 g
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- Lemon
- ½
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- Fresh parsley
- 1 tablespoon
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- Egg
- 6
-
- Water
- as needed
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- Sunflower oil
- 1 tablespoon
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- Garam masala
- 1 tablespoon
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- Salt & pepper
- as needed
-
- Plain flour
- 50 g
-
- Breadcrumbs
- 100 g
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- Sunflower oil
- as needed
Tools
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Food processor
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Wooden spoon
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Medium bowl
-
Large saucepan
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Saucepan
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Food processor bowl
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Small bowl
-
-
Large mixing bowl
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Frying pan
Step preview
- Add egg to a clean saucepan
- Add water to the saucepan
- Boil - 6 min
- Drain
- Let cool completely
- Peel
- Add sunflower oil to a clean frying pan
- Heat in frying pan - medium heat
- Add onion and carrot to the frying pan
- Cook in frying pan until softened - approx 3 min, medium heat
- Transfer content of frying pan to large mixing bowl
- Add tinned chickpeas, tinned red kidney beans, lemon and garam masala to a clean food processor bowl
- Process until smooth
- Get mixture
- Transfer content of food processor bowl to mixture
- Add fresh parsley to the mixture
- Mix
- Season with salt & pepper to taste
- Add egg to a clean small bowl
- Beat
- Add plain flour to a clean medium bowl
- Add breadcrumbs to a clean medium bowl
- Dip
- Add sunflower oil to a clean large saucepan
- Heat - 190°C
- Fry bit by bit until light golden - 3 min, 190°C
- Remove with slotted spoon
- Serve