Sorry for the late post dear reader but I’ve been busy moving myself, Jamie and my vast collection of cook books into our new home. I had fifteen boxes of cookbooks, FIFTEEN! Ridiculous. I felt very sorry for Jamie’s dad Billy, who heroically carried them up two flights of stairs (apologies Billy), I clearly have a problem.
Anyway, let’s talk veggie Scotch eggs. I’ve been a bit obsessed with them ever since I tried my first one in the The Southampton Arms last month. However, this is not the first time I’ve tried to make them. My first attempt was a bit of a fail back in 2015. Although tasty, they resembled mushroom burgers, far too flat to be considered a Scotch egg. So, two years later and with a picnic on the horizon, it was time for round two. Using a mixture of chickpeas, breadcrumbs and cannellini beans, I finally managed to get the right texture to mould around my boiled eggs to form the perfect Scotch egg (#winningatlife). Unlike a regular Scotch egg however, I opted for baking not frying, not only to keep the calories down (as you all know, I’ve been on a diet for about 100 million years) but because I don’t trust myself to deep fat fry anything, far to scary. I mean I don’t even own a microwave, let alone a deep fat fryer, although my mum did once, my dad bought her one for Christmas. Not cool dad, not cool.
Anyway, if you fancy a bit of challenge and want to impress your friends at that picnic then be brave and give these a go, you won’t regret it.
Baked chickpea scotch eggs
Makes 6 / Hands on time 55 / Total time 1 hr 15 mins + cooling / V Df
You will need: Hand blender/food processor, cling film
1 tsp rapeseed oil
6 medium eggs (one week old is best for peeling)
1 red onion, roughly chopped
3 garlic cloves, peeled and sliced
1 medium carrot, grated
1 tsp sea salt flakes
2 tsp smoked paprika
¼ tsp chilli flakes
1 can chickpeas, rinsed and drained (try and get the big juicy chickpeas if you can, I use Napolina)
1 tsp olive oil
1 can cannellini beans, rinsed and drained
3 tbs plain flour
75g breadcrumbs (roughly 2 slices of bread or use shop bought)
Rapeseed oil spray (see tip below)
20g panko breadcrumbs (optional)
English mustard to serve (optional)
TIP: Buy an empty spray bottle and fill it with your favourite cooking oil – I use rapeseed oil. This distributes the oil evenly over food and is a great way of cutting calories when roasting or frying.
1. Place the eggs in a small pan and cover with boiling water. Simmer for 10 minutes. Meanwhile, fill a large bowl with cold water and add some ice. Once boiled, remove the eggs and place in the water bath. Leave to cool.
2. Meanwhile, add a tsp of oil to a large saucepan and add the chopped onions, garlic, carrot and salt. Cook on a medium heat with the lid on for 5 minutes. Add a dash of water to help the vegetables steam and cook for a further 2 minutes.
3. Add the chilli flakes and the smoked paprika before adding a dash of water and cook for a further 2 minutes. Add the drained cannellini and chickpeas and season with pepper. Turn the heat down and cook with the lid on for a further 10 minutes. By now your eggs should be cold enough to peel. Preheat an oven to 200°C/180°C fan/400°F/gas mark 6.
TIP: Peeling eggs can sometimes be tricky depending on how old they are. Fresh eggs tend to be harder to peel. If you find the eggs are coming away with the shell, try peeling them in the water bath. Don’t worry if they look a bit mangled, once they’re encase in beans no one will notice.
4. If making your own breadcrumbs, add 2 slices of torn bread into a food processor and blitz to breadcrumbs. Put in a medium bowl to one side along with the panko breadcrumbs (these are optional – I just like them as they add a bit of crunch). Season with salt and pepper and mix together.
5. Take the beans off the heat and either transfer to a food processor or blitz with a hand blender until you have a smooth paste. Once blended, scoop into a large bowl and add 2 small handfuls of breadcrumbs. Mix together and put to one side to cool slightly.
6. Add the plain flour to a small bowl and start assembling your scotch eggs. Tear a large square of clingfilm and put it on the deck infront of you. Scoop out roughly a handful of bean mixture and place it in the centre of your clingfilm. Using your hands, pat the mixture out until you have a round-ish patty.
7. Roll the first egg in the flour and place in the centre of the bean mixture. Gather up the edges of the clingfilm and start to squish the beans around the egg, until the egg is entirely encased by the mixture – if you find you haven’t taken enough mixture, simply add more and continue to work it around the egg.
8. Once the egg is encased, remove the clingfilm and mould into a ball. Roll in the breadcrumbs and place on a baking tray lined with baking paper. Repeat this process with the other eggs using the same sheet of clingfilm.
9. Spray the scotch eggs with a little oil and bake in the oven for 30 minutes. Leave to cool on the baking tray before wrapping individually in clingfilm and refrigerating. Serve with a dollop of English mustard. Consume within 5 days.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V– Vegetarian Df– Dairy free