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Veggie scotch eggs


Morish scotch eggs with a leek, herb and lemon zest breadcrumb coating

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Rate this recipe 3.7/5 (90 Votes)


  • 7 eggs
  • 6 of them hard boiled and one beaten
  • Flour
  • 1 leek
  • chopped
  • 190g fresh white breadcrumbs
  • Zest of 1/2 lemon
  • 50g shredded veg suet
  • 2 tsp fresh parsley
  • chopped
  • 1 heaped tsp fresh sage
  • chopped
  • 2/3 tsp dried mixed herbs
  • 1 heaped tsp Dijon mustard
  • Salt and pepper
  • Sunflower/vegetable oil


servings 6
Level of difficulty Average
Preparation time 40mins
Cooking time 15mins
Cost Average budget


Step 1

Peel the hard boiled eggs and toss in the flour. Fry the leeks in the oil for a few minutes until softened then mix with 115g of the breadcrumbs, the lemon zest, suet, herbs, mustard and seasoning. If the mixture is a bit dry add a little water. Shape the mixture around the eggs, then toss in to the beaten egg and then the remaining breadcrumbs.

If using a deep fat fryer, pour in enough oil to fill it one-third capacity and heat to a temperature of 190 degrees C. Fry the eggs three at a time for about 2 – 3 minutes until brown. If you don’t have a deep fat fryer you can deep fry them in a saucepan or, alternatively shallow fry, turning the balls frequently to brown on every side. They are best eaten on the day.


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