Vegetarian Scotch Eggs
4 large eggs 1 C plain flour seasoned with
1 can chickpeas Salt and freshly ground pepper
1 can red kidney beans 1 egg, beaten
1 can white beans (cannellini) 1 C white breadcrumbs
2 T fresh coriander 1 t ginger
Salt to taste 1 t red chili
Freshly ground black pepper Vegetable oil for deep-frying
Place the eggs into a pan of boiling salted water and simmer for 6 ½ minutes. Drain and cool the eggs under cold running water and peel.
Drain and rinse all the beans and peas and rinse thoroughly with cold water. Mash them together to form a coarse mix. Add the beaten egg, breadcrumbs, coriander and seasonings and mix. Divide into four portions and flatten each on a piece of cling film, shaping into an oval.
Place an egg onto each oval, pick up the cling film by the corners and use it to wrap the bean mix around each egg. Ensure the coating is smooth and the egg is covered completely.
Roll each egg in flour, then in the beaten egg, coating completely and then in the breadcrumbs, again coating completely. Repeat the process once.
In a deep heavy-bottomed pan, heat the oil until a breadcrumb sizzles and turns brown when dropped in. Carefully place each egg into the hot oil and deep-fry for about 8 minutes, until golden brown and crisp. Remove and drain on kitchen paper.
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Traditionally, Scotch eggs are wrapped in sausage meat, rolled in bread crumbs and fried. This version is good for you vegetarians out there, and good for people (like me) who live in areas where pork is not easily, or economically available. They’ve been around since around 1738, invented by Fortnum & Mason, a London department store. Have you tried them? They are astonishingly delicious, and quite easy to make. If you haven’t tried them, will you now?