Updated: Feb 1, 2021
Trust me these little things taste amazing, you can eat them hot or cold, And it’s a great way of introducing the kids to different flavours, and textures
This recipe came about because of a visit to by HRH The Prince of Wales, We presented him with a hamper which had all manner of tasty things in, one of which was this, although he did comment that I'd cheated for using quail eggs!! And I’m assured by a good authority, that HRH loves a great tasting scotch egg!
These are a wonderful meat free option to the usual recipe, and as someone said that they couldn't tell there was no meat in them, I’d definitely give them a try
Once you have mastered these, experiment with other ingredients, you’ll be delighted just how tasty they can be
If you don’t have a fryer, or you are looking for something a little bit more healthier, bake them in your oven, I’ve given instructions below
So there’s no reason to miss out!
This recipe will make 6 vegetarian scotch eggs
8 free range large eggs, at room temperature
A good splash of olive oil
1 red onion, which has been finely chopped
4 cloves of garlic, which have been crushed
2 carrots, which have been peeled and grated
1 red pepper, which has been deseeded and finely chopped
2 x 400g tins of chickpeas, drained
2 tsp sweet smoked paprika
2 tsp chilli flakes
Salt and pepper
A splash of milk
100g flour, plus extra for dusting
100g dried panko breadcrumbs ( you can find this in your supermarket)
1 tsp cayenne pepper
1 tablespoon of sesame seeds ( optional but worth adding)
1. bring a pan of water to the boil, carefully lower 6 eggs in, and then simmer for 6 minutes. When done, place them into a bowl of iced water. 6 minutes will give you beautiful runny yolk, if you want them hard boiled, cook for 8-9 minutes
2. Heat a splash of olive oil in a pan and soften the onion, garlic, carrots and red pepper.
3. Roughly crush the chickpeas with a fork, or pulse in a food processor, but don't over pulse, you still want texture 4. Stir the smoked paprika and chilli flakes into the vegetables and now combine them with the chickpeas.
5. Season to taste and cool.
6. Arrange yourself three bowls, one with two eggs beaten with a splash of milk, the second, the flour, seasoned with salt and pepper, the third with a mix of breadcrumbs and cayenne pepper and sesame seeds.
7. Carefully peel the eggs and roll each one in flour. 8. Divide the chickpea mixture into three balls, then halve each ball so that you have 6 equal size balls
9. Cut two approximately 20cm squares of clingfilm, put a ball of mixture on top of one square and flour lightly. Put the second square of clingfilm on top, then roll out the mixture until you have a circular piece large enough to encase an egg. 10. Carefully lift the top piece of clingfilm and put an egg in the centre of the mixture, then bring up the edges of the bottom piece to encase the egg. Using your hands bring the mixture together around the egg until you have a smooth ball. Roll the ball first in flour, then in egg, then breadcrumbs. Repeat the egg and breadcrumb stages, then refrigerate for 30 minutes or till required
11. Heat your fryer to 160C, or preheat your oven to 180c, Gently lower in the eggs and for 5-6 minutes, Drain on kitchen paper and season. If you don't have a fryer, bake them in the oven for 15-20 minutes
12. Now you can eat these straight away warm, or leave to cool, they'll be perfectly fine, I would serve these beauties with some Hawkshead Relish Kashmiri Chutney, Absolutely wonderful