Veggie scotch eggs

By Katie of blog www.katielovescooking.wordpress.com

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

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Ingredients

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

Details

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

Preparation

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.