Veggie scotch eggs
By Katie of blog www.katielovescooking.wordpress.com
Morish scotch eggs with a leek, herb and lemon zest breadcrumb coating
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.
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