Jul 31 Vegetarian Scotch Eggs

Vegetarian Scotch Eggs

Serves 4

Ingredients:

• 1tbsp sunflower oil
• small onion, finely chopped
• 1 clove garlic, crushed
• 400g (14oz) can kidney beans, drained and rinsed
• 85g (3oz) mature cheese e.g. eski kaşar, grated
• 2 teaspoons finely chopped fresh sage
• 1 teaspoon sesame seeds
• 1 teaspoon sunflower seeds
• 4 eggs, hard-boiled (or 12 quails’ eggs hard-boiled)
• 1 egg, beaten
• 55g (2oz) dried breadcrumbs
• Oil for deep-frying

Method:

1. Heat the oil in a pan, add the onion and fry for 4-5 minutes until soft, then add the garlic and cook for another minute.

2. Put the kidney beans in a blender or food processor. Add the onion and garlic, cheese, sage, sesame and sunflower seeds, and season to taste. Purée until combined.

3. Divide the mixture into four (or 12) and using wet hands, put half of a portion into the palm of your hand, place the egg on top then use the other half of the mix to mould around the egg. Repeat with the remaining eggs.

4. Toss each coated egg first in the beaten egg mixed with a little salt, and then in the dried breadcrumbs making sure you cover the whole egg. Transfer to a plate and chill for 10-15 minutes.

5. Cook the eggs in a deep-fat fryer, or a pan of hot oil (approx. 180C), in 2 batches, for 1-2 minutes until golden. If using quails’ eggs keep a very close eye on them. Drain on kitchen paper and serve hot or cold with a green salad and some mustard.