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Vegetarian Scotch Eggs Veg CD PIC 50mins Serves
4
Cold
Vegetarian
Vegetables
Ingredients 350g/12oz Potatoes, peeled and cut into chunks 75g/3oz grated Cheddar Cheese Cayenne Pepper and Salt Flour to coat 2 Eggs, beaten Dried Breadcrumbs to coat 4 Hard Boiled Eggs, shelled Vegetable Oil for deep frying
Instructions
1. Place the potatoes in a large pan of salted water, bring to the boil
and cook for 15-20 minutes until soft. Drain well, return to the saucepan and
mash well adding salt and cayenne pepper.
2. Add the cheese and sufficient egg to the potatoes to form a fairly
smooth paste then divide into 4 and flatten out each portion roughly into a
circle on a floured board.
3. Preheat the deep fat fryer to 180C, 350F. Lightly dust each hard boiled
egg with flour then place one egg in the middle of each of the flattened potato
rounds. Using floured hands, mould the potato around each egg.
4. Coat each egg with the remaining beaten egg, roll in the breadcrumbs
and fry for 5-7 minutes or till golden brown. Drain on kitchen paper and cool
before serving.
For parties or buffets simply double, treble or quadruple the ingredients and once cooled, cut each egg in half or quarters.
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