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
1 can cannellini or kidney beans, rinsed and drained
70g breadcrumbs (roughly 2 slices of bread)
3 tbs plain flour
40g Panko breadcrumbs
English mustard to serve (optional)
1. Bring a medium saucepan of salted water to a rapid boil before lowering in the 6 eggs. Boil for 8 mins before scooping out and placing in a boil of iced water. Once the eggs are cool enough to touch, give each one a little crack on the deck to break the shell and re-submerge – this make them easier to peel later.
2. 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 mins. Add a dash of water to help the vegetables steam and cook for a further 2 mins.
3. Add the chilli flakes and the smoked paprika before adding a dash of water and cook for a further 2 mins. Add the drained beans and chickpeas and season with pepper. Turn the heat down and cook with the lid on for a further 10 mins. Preheat an oven to 200°C/180°C fan/400°F/gas mark 6.
TIP: Eggs that are slightly older are easier to peel, so try and use up the older eggs in you have in the fridge for this recipe.
4. Add 2 slices of torn bread to a food processor and blitz to breadcrumbs and put to one side. 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. Add the breadcrumbs and mix together. Put to one side to cool slightly.
5. Add the flour to a small side plate and the Panko breadcrumbs to another side plate so they are ready when you start to assemble your Scotch eggs.
6. Peel the eggs as best you can and place on a piece of kitchen roll to dry them off a bit. To assemble your scotch eggs, tear a large square of clingfilm and put it on the deck in front 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 to the top and continue to work around the egg. (See step by step images below).
8. Once the egg is encased, remove the clingfilm and mould into a ball with your hands. Roll in the Panko 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. Bake in the oven for 25-30 mins. Leave to cool completely 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