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Scouse Eggs

Vegetarian Scotch eggs made with tofu and black pudding, served with a homemade spicy cauliflower and onion pickle.

VegetarianAppetiserTofuPickleDeep-Fry
Estimated Nutrition
Calories
1068.9
kcal / serving
4275.6 kcal total
Carbs
119.2g
per serving
476.8 g total
Fat
48.2g
per serving
192.8 g total
Protein
39.6g
per serving
158.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
200
g
Caster Sugar
2
tsp
Cornflour
Mixed with water to make a paste
CondimentsSauces
200
ml
White Wine Vinegar
1
tbsp
Tamarind Paste
Dairy
6
piece
Egg
Free-range
Fruits
4
piece
Lemon
Juice and zest
GrainsCereals
275
g
Breadcrumb
For the filling
100
g
Polenta
LegumesPulses
750
g
Tofu
NutsSeeds
1
clove
Garlic
Chopped
1
tbsp
Parsley
Fresh, chopped
1
tbsp
Mint
Fresh, chopped
1
pinch
Cinnamon
Ground
OilsFats
1
l
Vegetable Oil
For deep-frying
2
tbsp
Vegetable Oil
For the pickle
Other
250
g
Vegetarian Black Pudding
Finely chopped
Vegetables
2
piece
Red Onion
Sliced
2
piece
Red Chilli
Chopped
1
piece
Cauliflower
Small, cut into florets

Method

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