Veggie Scotch Eggs

Boiled eggs wrapped in a seasoned chickpea and beetroot mixture, breaded and deep-fried until crisp and golden-brown.

Estimated Nutrition
Calories
587.1
kcal / serving
2348.5 kcal total
Carbs
49.1g
per serving
196.4 g total
Fat
32.2g
per serving
128.6 g total
Protein
26.1g
per serving
104.2 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
dollop
Piccalilli
to serve
Dairy
4
piece
Egg
free-range
15
g
Butter
knob
GrainsCereals
100
g
Plain Flour
for dredging
175
g
Breadcrumb
for coating
LegumesPulses
400
g
Chickpeas
canned, rinsed, drained, blended to a paste
NutsSeeds
1
clove
Garlic
chopped
1
tsp
Thyme
fresh leaves
1
set
Salt
to taste
1
set
White Pepper
freshly ground, to taste
OilsFats
500
ml
Vegetable Oil
for deep frying
2
tbsp
Vegetables
1
piece
Onion
finely chopped
1
piece
Carrot
grated
1
piece
Beetroot
raw, peeled, grated

Method

1
2
3
4
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