Ingredients
Scale
- 4 large free-range eggs
- 4 small falafels roughly chopped
- 1 400 g tin butter beans (or cannellini)
- 1 teaspoon dried or fresh dill leaves
- Pinch Salt
- Freshly ground black pepper
- 125 g plain flour (seasoned with salt and pepper)
- 1 free-range egg (beaten)
- 125 g white breadcrumbs seasoned with 1 teaspoon rosemary and salt
- Vegetable/olive oil for shallow frying
Instructions
- Place the eggs in a pan of boiling salted water and gently simmer for 6 1/2 mins. Drain and cool the eggs under cold running water, then peel and set aside.
- Drain the beans, and rinse thoroughly in cold water. Mash them together with the finely chopped falafels and pulse in a food processor with the dill, salt and pepper.
- Add half of the beaten egg (keep the remaining for the crumbing), along with all of the seasoning and mix.
- Divide into four 100g portions and flatten each out on a piece of clingfilm about 40cm squared, into ovals double the size of your egg.
- Place each egg onto the oval, then pick the clingfilm square up by its corners, and use it to wrap the bean mix around each egg. Make sure the coating is smooth and completely covers the egg.
- Roll each egg into flour first, then in the beaten egg, rolling to coat completely, then roll in the breadcrumbs to completely cover.
- Heat the oil in a deep heavy-bottomed pan, you want about 4-5cm of oil. Test oil is ready (with a breadcrumb – if it sizzles and turns brown you’re ready).
- Carefully place each scotch egg into the hot oil and deep-fry for 2-3 minutes each side, until golden and crisp.
- Carefully remove the egg from the oil with a slotted spoon and drain on kitchen paper
- You want to under cook your eggs when boiling so you still end up with runny yolks after deep frying in the oil.
- Category: Breakfast, Vegetarian