These delicious spicy vegetarian scotch eggs are very tasty and popular with all the family. These are mildly spiced but depending on your palate you can make them as hot as you like! These are made with boiled chick peas as uncooked peas can make them dry. I find the softer texture is highlighted by the crispy breadcrumb coating. Delicious with a simple salad and onion & ginger chutney, perfect for picnics or a summer lunch. Yummy!
Preparation Time: 30 Minutes
Cooking Time: 20 Minutes
- 8 medium free range eggs
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 red chillies, deseeded and chopped
- 2 carrots, coarsely grated
- 1 tbsp garam masala* (if you like them spicier just add a tsp of Madras curry powder)
- 2 x 400g cans boiled chick peas, drained and rinsed
- 100g plain flour
- 6 slices of stale white bread blitzed into breadcrumbs
- sunflower oil, for deep frying
- Cook six of the eggs in a pan of boiling water for around 8 minutes, drain and cool then shell them and pat them dry on kitchen paper.
- Heat the olive oil in a large pan and cook the onion, garlic, chillies and carrots for 5 minutes until golden.
- Tip into a bowl, add the garam masala and chick peas then, using a handheld blender, Blitz to make a smooth paste and season with salt & pepper.
- Divide the chick pea mixture into six portions then carefully wrap round each dried egg, making sure they are completely covered.
- Lightly beat the remaining two eggs and roll the coated eggs in the flour, shaking off any excess. Then in the beaten egg mixture and finally the breadcrumbs. Pop in the fridge for a few minutes.
- Half-fill a deep saucepan or deep-fat fryer with sunflower oil and heat until the oil is hot enough to cook a cube of bread in 60 seconds. Deep-fry the eggs in batches for 3-4 minutes until crunchy and dark golden. Drain on kitchen paper.
- Delicious on their own or with a simple salad and chutney and of course a chilled glass of Viognier or Sauvignon Blanc.