Veggie scotch egg recipe

A deli in my home town sells delicious veggie scotch eggs, and last week I couldn’t stop thinking about them. Don’t you hate it when that happens? It’s nothing like a sausage scotch egg, and doesn’t pretend to be. The outer ‘shell’ has a curry flavour to it, and they are just so scrumptious. I found a base recipe online using carrot and breadcrumbs, and then added a few ingredients to attempt to recreate the beloved veggie scotch egg. I was pleasantly surprised when it tasted pretty close to the real thing.

Enjoy!

Ingredients (makes 5)

• 6 eggs
• 1 onion finely chopped
• 250g grated carrot
• 200g breadcrumbs
• 80g cashew nuts chopped and toasted
• 40g plain flour, or gluten free alternative
• 2 tsp cumin
• 1 tsp turmeric
• A handful of fresh coriander finely chopped
• A sprinkle of chilli flakes
• Salt and pepper
• Coconut oil

Method

1. Place 5 eggs into a pan and cover them with water. Bring the water to a boil and then simmer for 7-8 minutes to ensure that they are cooked through.
2. As the eggs cook, start sweating the onions in a pan with some oil. Add the spices, salt and pepper. Take the mixture off the heat and stir in the grated carrot and breadcrumbs.
3. Once the mixture has cooled, beat an egg and stir through. Separate the mixture into five even balls, and flatten.
4. Peel the five boiled eggs and dry off any excess moisture.
5. Take a boiled egg and a ball of mixture. Shape the mixture around the egg until the egg is sealed in, and roll in the toasted cashew nuts. Repeat until all the eggs are covered.
6. Place on a baking tray and bake at 190 degrees for 15-20 minutes.
7. Leave to cool, and serve with yoghurt mixed with lemon juice and a green salad.

The last photo is moments before Otto squashed them all…but they still tasted good.

E xx