VEGETARIAN SCOTCH EGGS | BRITISH RECIPES | GOODTO
Provided by: Jess Findlay
Categories: Lunch, Packed lunch, Snack
Total time: 50 minutes
Prep time: 40 minutes
Cook time: 10 minutes
Yield: Makes: 6
|7 free-range eggs, 1 beaten|
|6 frozen vegetarian sausages, defrosted (we used Linda McCartney Red Onion & Rosemary)|
|½ tbsp Dijon mustard|
|1 bunch each of parsley, chives and sage|
- Add 6 eggs to a pan of water, bring to the boil, then cook for 6 mins. Cool and chill.
- Blitz the sausages, mustard, herbs and beaten egg in a food processor.
- Lay double sheets of clingfilm, about 20cm square, on a flat surface, and spread 1/6 of the sausage mixture over. Top with a whole boiled egg and wrap clingfilm tightly to coat and seal egg. Repeat with remaining sausage mix and eggs. Chill in the freezer for 20 mins.
- Remove the film and roll the coated eggs into spheres. Roll in flour, then beaten egg, then panko breadcrumbs. Fry in a deep pan filled to 8-10cm with oil, heated to 160C, for 4-5 mins until golden.
@context https//schema.org, Calories 304 Kcal, SugarContent 2.4 g, FatContent 9.4 g, SaturatedFatContent 2.4 g, SodiumContent 1.32 g, ProteinContent 21.5 g, CarbohydrateContent 31.1 g
VEGETARIAN SCOTCH EGGS RECIPE | BBC GOOD FOOD
Provided by: Sarah Cook
Total time: 55 minutes
Prep time: 40 minutes
Cook time: 15 minutes
Yield: Makes 8
|9 large eggs|
|1 tbsp olive oil , plus extra for rolling|
|2 large onions , chopped|
|2 garlic cloves , crushed|
|1 tbsp ground cumin|
|1 tbsp ground coriander|
|400g can chickpea , drained|
|½ small pack coriander , leaves only|
|200g wholemeal breadcrumb|
|5 tbsp plain flour , plus extra for dusting|
|25g panko or dried breadcrumbs|
|3 tbsp sesame seed|
|sunflower or vegetable oil , for frying|
- Put 8 of the eggs in a pan of cold water. Bring to the boil, cook for 5 mins, then quickly lift out of the pan and plunge in a big bowl of cold water to cool. Once cool enough to handle, peel.
- While the eggs cool, put the oil, onions and garlic in a frying pan. Fry very gently until really soft and just starting to turn golden. Add the spices and fry for a few mins more. Tip into a food processor and whizz to a paste, then add the chickpeas and coriander leaves, and pulse until finely chopped but not pasty. Stir in the wholemeal breadcrumbs, flour and final egg, beaten first with a fork, with a good amount of seasoning.
- Divide the mixture into 8. Take a portion at a time and flatten between your hands (rub your hands with a little more oil if it’s sticking to your fingers too much). Roll 1 of your peeled eggs in a little flour, shake to remove the excess, then wrap the falafel mixture around it, moulding it to completely cover the egg and squishing it together at the joins to seal. Repeat to cover all the eggs. Tip the panko or dried breadcrumbs onto a plate and mix in the sesame seeds. Roll each egg in it to coat. Can be made 1 day ahead, loosely covered with cling film and chilled.
- Get a large, deep saucepan and half-fill it with oil, or use a deep-fat fryer. Heat until a bit of bread browns in about 30 secs. Add a couple of eggs at a time and fry, turning, until really golden and crisp, about 2 mins. Lift onto kitchen paper to drain while you cook the rest of the eggs in batches. Season with a little more salt and eat warm or cold.
Calories 404 calories, FatContent 26 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 5 grams fiber, ProteinContent 15 grams protein, SodiumContent 0.7 milligram of sodium
VEGETARIAN SCOTCH EGGS – RECIPES AND COOKING
Categories: Dinner Recipes,Lunch Recipes,Lunchboxes & Snacks,Entertaining,Vegetarian
Total time: 40 minutes
|8 large eggs, plus an extra egg for binding the chickpea mixture|
|1 tbsp extra virgin olive oil|
|3 French shallots, diced|
|2 large cloves garlic, finely chopped|
|1 tsp ground cumin|
|½ tsp ground coriander|
|¼ tsp ground cardamom|
|¼ tsp iodised salt|
|1 can chickpeas, drained and rinsed|
|½ cup wholemeal flour, plus extra to dust eggs|
|¼ cup fresh parsley or coriander, finely chopped|
|¾ cup dry wholemeal breadcrumbs*|
|¼ cup sesame seeds|
|Extra virgin olive oil to cook|
- Bring a saucepan of water to the boil, add the eggs and cook for 6 minutes. Drain and cover with cold water to cool and prevent further cooking. Peel and set aside.
- Heat a frying pan and drizzle with extra virgin olive oil. Sauté the shallots and garlic over moderate heat until softened, taking care not to burn. Add the cumin, coriander, cardamom, and salt. Cook for a further minute until fragrant.
- Tip into a food processor along with the chickpeas and pulse until just broken up. You want the mixture to retain some texture rather than be too smooth, so don’t over-process. Transfer to a mixing bowl and add the extra egg, flour, fresh herb of choice and ¼ cup of the breadcrumbs. Mix to combine with a fork, roughly mashing any chickpeas that escaped processing.
- Put out two plates and tip some additional flour onto one and the remaining breadcrumbs on the other. Mix the sesame seeds into the breadcrumbs.
- Take a boiled egg and roll in the flour to dust. Then take a spoonful of the chickpea mixture and flatten it on the palm of your hand (it helps to dust your hands with flour so the mixture doesn’t stick to your hand). Place the egg in the middle and then wrap the egg in the mixture, squeezing the mixture around the egg until it is completely covered and the mixture is evenly coated. Then, roll the wrapped egg in the breadcrumbs and sesame seeds to coat, pressing gently to ensure they stick. Lay on a plate and repeat with the other eggs.
- You can choose to either deep fry the eggs or air fry them.
To deep fry, fill a saucepan with enough extra virgin olive oil to cover the eggs. Heat until the oil sizzles when you drop in a crumb. Using a slotted spoon slide in the eggs, cooking in batches so that you don’t overcrowd the pan and lower the heat of the oil. Cook for 2-3 minutes, gently rolling the egg occasionally to ensure even cooking. Remove from the pan and place on paper towel on a plate in a warm oven while you cook the remaining eggs.
To air fry, put the extra virgin olive oil into a pump bottle and spray the eggs all over. Place in the air fryer and cook for 15-20 minutes or until golden brown and crispy on the outside.
- To deep fry, fill a saucepan with enough extra virgin olive oil to cover the eggs. Heat until the oil sizzles when you drop in a crumb. Using a slotted spoon slide in the eggs, cooking in batches so that you don’t overcrowd the pan and lower the heat of the oil. Cook for 2-3 minutes, gently rolling the egg occasionally to ensure even cooking. Remove from the pan and place on paper towel on a plate in a warm oven while you cook the remaining eggs.
- To air fry, put the extra virgin olive oil into a pump bottle and spray the eggs all over. Place in the air fryer and cook for 15-20 minutes or until golden brown and crispy on the outside.
- Serve with tomato chutney and a lovely mixed salad.
Calories 609 calories, CarbohydrateContent 2 grams carbohydrates, FatContent 36 grams fat, SaturatedFatContent 6 grams saturated fat, UnsaturatedFatContent 28 grams unsaturated fat, FiberContent 10 grams fiber, ProteinContent 27 grams protein, SodiumContent 650 milligrams sodium, ServingSize 264g
How do you cook vegetarian Scotch eggs?
Felicity Cloake’s perfect vegetarian scotch eggs. Photograph: Felicity Cloake for the Guardian Put 4 of the eggs in a pan, cover with cold water and bring to the boil. Turn down the heat and simmer for 5 minutes, then plunge into a sink of cold water to cool. Meanwhile, crumble the haggis into a bowl and stir in the herbs, spices and oatmeal.
Are my scotch eggs vegan?
My Scotch Egg Vegan Style is a delicious powerhouse for your body. Not only are they oil free, you also get a lot of protein from the lentils. These Scotch Eggs are made from whole food ingredients. In addition to being high in protein, lentils are almost fat free, high in iron, potassium and magnesium.
How to cook Scotch eggs with avocados?
Mix the remaining breadcrumbs with some chopped parsley, and carefully roll the Scotch Eggs Vegan Style in the breadcrumb mixture. Put on a baking sheet and bake for 15 minutes at 350°F/180°C. If you use the optional mustard sauce, slice the baked Scotch Egg in half, and fill the avocado’s pit hole with the sauce.
How many Scotch eggs do you boil per person?
Each Scotch egg is really filling, so one per person is plenty. Boil 8 eggs in a pan of hot water for around 8-9 minutes, then rinse in cold water. When cool enough to handle, gently roll the eggs to crack the shell, and peel. Rinse off any loose pieces of shell under cold water.