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.
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
- 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.
- 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.
- Once the mixture has cooled, beat an egg and stir through. Separate the mixture into five even balls, and flatten.
- Peel the five boiled eggs and dry off any excess moisture.
- 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.
- Place on a baking tray and bake at 190 degrees for 15-20 minutes.
- 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.