Vegetarian Scotch eggs
Chef:
MummyPages Kitchen
Prep:
30 mins
Cook:
10 mins
A tasty meat-free version of a picnic staple.
6 eggs
1 can chickpeas, drained and rinsed
1 can red kidney beans, drained and rinsed
1 can butter beans, drained and rinsed
1 tbsp fresh coriander, finely chopped
1 tsp paprika
1 tsp red chilli flakes
Salt and pepper
For the coating
125g flour, seasoned
1 egg, beaten
Breadcrumbs
Vegetable oil
Place the eggs in a pan of boiling water and simmer for 6 minutes. Drain and cool the eggs in cold water, then peel them.
Add the chickpeas, red kidney beans and butter beans to a mixing bowl and mash them together until you get a chunky paste. Add the coriander, paprika, red chilli flakes, salt and pepper and mix.
Divide into six patties and flatten them on a piece of clingfilm. Place each egg in the middle of the patty and bring the edges of the clingfilm together. The coating should cover the egg completely. Refigerate for 15 minutes.
Heat vegetable oil in a deep fryer or a large saucepan. Coat each egg in flour, then in beaten egg, then in breadcrumbs.
Place each egg in the hot oil and fry for about 6 minutes until the coating is golden. Carefully remove from the oil and place on kitchen towel to drain the excess oil. Let cool for a couple of minutes then serve.
Serves
6
Preparation Time
30 minutes
Cooking Time
10 minutes
Main ingredients
Eggs, Beans
Recipe Type
Party Food, Entertaining, Vegetarian
Special Info
Nut free, Vegetarian, Dairy free
Level of Difficulty
Moderately Easy
You can eat the Scotch eggs hot or cold, they are just as delicious.
