A pulse and been filled savoury scotch egg delight

V // DF // Free Range

Delicious with any form of chutney These make a great vegetarian lunch or snack and are perfect to take on picnics.
Packed full of herb flavour, plus a little kick of chilli this is one of my favourite new recipes I’ve cooked up. Plus you can make them even healthier by baking instead of frying. 

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I wanted to make a great savoury or scotch egg that resembles a meat version in texture more than anything. I have had ones using chickpeas and vegetables, and they are great, but I wanted a slightly more smooth paste around the egg.

I love lentils and knew if blitz really well they would create this texture. The addition of a soft bean would help this too. I also love the deep herbiness from traditional scotch eggs so I pelted as many herbs and spices as I could into it too. The key one is fennel. A little goes a long way but gives an earthy yet fragrant twist. It works incredibly well with pork and is used in sausage spice, which is a key flavour combination I wanted to come across in this dish.

Herby Vegetarian Scotch Eggs |

Serves 2
Prep time| 10 minutes
Cook time| 10 minutes

Ingredients |
3 eggs ( boil 2)
400g can of lentil – well drained
300g can of cannellini beans- well drained
1 garlic clove
1 red chilli
¼ bunch of fresh parsley
½ bunch of fresh coriander
½ teaspoon of fennel seeds
½ teaspoon of ground cinnamon
½ teaspoon of dry tarragon
1 lemon (zest only)
Salt and pepper
Breadcrumbs ( about 1-2 cups)
Oil to fry – I used half olive oil, half coconut oil

Method
Firstly boil 2 eggs to your desired amount. I put the eggs from the fridge in water, when it has reached boiling I turn down and simmer for 5 minutes. They were probably a little over, so I would reduce time in simmer to maybe 3-4 minutes.
Run under cold water immediately to stop cooking and prevent the yolk discolouring. Peel egg and set aside for a moment.

In a blender or food processor rough blitz the lentils, then add the cannelloni beans and all the herbs and spices and season.

Whizz until you reach the desired consistency. You want to look as close to sausage meat as possible, so a rough smooth if that makes any sense. If too dry add a splash of lemon juice, of too wet add a teaspoon of flour.
You should be able to easily form it into a ball and it hold together.
To make the scotch egg. Split the lentil mixture into 2 so you have even amounts, take the mix and shape in you palm to a ball, then make an egg shaped hole and place the egg in. Move and coax the mixture around the egg until fully enclosed. Roll in your hands to smooth edges. They are ready to breadcrumb.
Whisk the 3rd egg in a bowl and set out the breadcrumbs in a bowl or on a plate.
Dunk scotch egg in the egg, then roll around in the breadcrumbs.
These are ready to cook.
Heat oil high in a heavy pan. The oil need to at least cover half the egg so you can do each side.  When oil is hot ( test with a small piece of bread or left over mix) place in and it should fizz straight away. Fry for 2-4 minutes on each side until breadcrumbs are browned all over. You could also oven bake these for a healthier version. Once breadcrumb ed place on a baking tray and cook in a 200 oven for 10-15 minutes. 

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Set aside of kitchen roll. Allow oil to cool fully in the pan before disposing of.
Eat straight away or cool and enjoy later. These will last 3-4 days in the fridge.

Great with chutney and a colourful salad.

Enjoy

Janine