Vegetarian Scotch Eggs

 

Ingredients

5 eggs;  4 for boiling, 1 for binding 

Olive oil 

2 shallots, chopped

2 cloves garlic, chopped

1 tsp cumin seeds

1/2 tsp coriander seeds

1 black cardamom

Salt

3/4 can chickpeas, drained and rinsed

1/2 cup flour, plus a little more th coat the boiled eggs

A few sprigs of flat parsley (just the leaves), chopped

1/2 cup panko breadcrumbs, plus a little more tform the outer coating of the scotch eggs

2 tbsp sesame seeds

Canola or vegetable oil for deep frying 

 

 

Method 

Bring a saucepan of water to the boil, add the eggs and boil for 8 minutes. Pour awy the hot water, cover with cold water until cool before peeling.

 

In a frying pan, dry roast the cumin, coriander and cardamon until the aromas are released, taking care not to burn (about 2 mins max). Remove the seeds into a grinder and zap until powdered.

 

Heat a frying pan and add a little olive oil. Fry the shallots and garlic over a medium/low heat until softened.. Add the spice mix and salt to taste. Cook for a further minute.

 

Return this mix to the grinder or a food processor.  Add the chickpeas and zap until you have a textured paste. Transfer to a bowl and add the parsley, flour, breadcrumbs and extra egg. Combine with a spatula, squashing any chickpeas that are stlll whole.

 

Take two trays and sprinkle some flour onto one and  breadcrumbs and sesame seeds on the other.  Roll the boiled eggs in the flour. Wet your hands, then take a quarter of the chickpea paste and flatten it on the palm of your hand.  Place an egg in the middle and then gently wrap the egg in the mixture, patting the mixture around the egg until it is completely covered and evenly coated. Then, roll in the breadcrumb mix to coat, pressing gently to ensure they stick. Repeat with the other eggs.  

 

Fill a saucepan with enough vegetable oil so that it will cover the eggs. Heat until the oil until you can add some breadcrumbs and they sizzle and rise to the surface. Using a slotted spoon slide in the eggs, cooking in 2 at a time so that the oil stays hot and the eggs don't stick to each other. Cook for 2-3 minutes, rolling the eggs gently to ensure they cook evenly. Remove from the pan and place on paper towel on a plate while you cook the other eggs.