Meaty Scotch Eggs as a main with salad or vegetables.
Ingredients
- 1 kg Beef, Pork, Chicken, Turkey or Lamb mince
- 8 Eggs at room temperature
- 1/2 cup Shredded coconut
- 1 tbsp Minced garlic and ginger or 2 tsp of each, if seperate
- 2 Eggs beaten
- 1 tsp Chilli flakes
- 1/2 cup Mixed herbs dried or fresh
- 1 cup Plain Wholemeal flour seasoned with salt and pepper
- 2 cups Panko breadcrumbs
- 2 Eggs beaten with 2 tablespoons water
- 4 cups Iced water
- 6 cups Vegetable oil - Canola, Rice Bran but not olive or any strong flavoured oils
- Salt to taste
Instructions
- Boil water in a saucepan and bring to boil.
- Slowly immerse eggs into saucepan and cook for 5 minutes.
- Remove eggs and plunge in iced cold water and leave for 10 minutes, adding more ice cubes if needed.
- Carefully remove shells and refrigerate eggs for 20 minutes
- In a large bowl add mince, beaten eggs, mixed herbs, ginger, garlic, chilli flakes and coconut. Mix with your hands squishing the mince whilst mixing.
- Divide mince into portions to make 8 meatballs.
- Put seasoned flour in a large zip lock bag and the breadcrumbs in another zip lock bag.
- Take eggs out from fridge. Wet hands, and take one meatball and flatten in your palm.
- Put an egg in the meat patty and slowly bring the sides up to cover the egg. Repeat until all eggs are done.
- Take 2 meatballs (scotch egg) at a time and put in the seasoned flour bag, shake it around to coat meatballs. Repeat till all done and place on a large platter.
- Now coat one meatball at a time with beaten egg then put in breadcrumbs bag, tossing and pressing to coat the meatballs, take it out and set aside on platter. Repeat till done.
- Heat oil in a large pot or wok until temperature reaches 180C
- Slowly immerse one scotch egg at a time into the oil - about 4 eggs at a time. Fry till golden on the outside about 6 minutes, drain on paper towel. Repeat till all done.
Notes
I used beef mince for this recipe, but chicken or turkey also work very well, too.