Bengali scotch eggs

Nutrition and extra info

Nutrition: Per serving

  • kcal736
  • fat44g
  • saturates10g
  • carbs45g
  • sugars1g
  • fibre3g
  • protein39g
  • salt2.2g
  • Ingredients
  • Method
  • Ingredients

  • 4 large eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 400g lamb mince
  • 6-8 garlic cloves, crushed
  • 2 bird’s eye chillies, finely chopped

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • small handful coriander, roughly chopped
  • 1 tsp ground cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tsp chilli flakes

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 tsp garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning ‘warming spice mix’, garam masala is the main spice blend used in North Indian…

  • 1 tsp ground coriander
  • 4 tbsp vegetable oil, plus extra for deep-frying
  • 1 medium potato, peeled, boiled and mashed with a fork (or 150g leftover mash)

    Potato

    po-tate-oh

    The world’s favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • chutney, to serve (optional)

    Chutney

    chut-nee

    Unlike a pickle which should be vegetable-based, a chutney should be fruit-based. This means…

  • For the crumb

  • 100g plain flour
  • 2 eggs, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g panko breadcrumbs, seasoned with salt
  • Method

    1. Carefully lower the eggs into a pan of boiling water and set a timer for 6 mins. Remove the eggs from the pan and immediately transfer to a bowl of cold water. Once cooled, carefully peel off the shells.

    2. Mix all the remaining ingredients for the scotch eggs (except the oil and potato) in a bowl and add 1 tsp salt. Combine well. Heat the 4 tbsp oil in a frying pan. Add the mince mixture and cook for 3-4 mins until the colour changes to brown, stirring frequently. Add the mashed potato and mix well, then continue to cook for a further 2 mins. Remove from the heat and leave to cool.

    3. Once cool, divide the mixture into four balls, and flatten them out so they fit around the boiled eggs and they’re completely enclosed. Put the flour, egg and breadcrumbs into three shallow bowls. Roll a meat-wrapped egg in the flour first, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Set aside and repeat with the remaining eggs.

    4. Heat a heavy-based pan or wok no more than half-full with the vegetable oil, to 160C or until a cube of bread turns light brown in 40 seconds. Carefully lower the eggs into the pan, cook a couple at a time for 5-6 mins, turning them in the oil until crisp and golden all over. Remove and drain on kitchen paper. Serve with your favourite chutney, if you like.

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