Meat free Scotch Eggs

Meat free Scotch Eggs

I have been making this vegetarian version of Scotch eggs for well over a decade. The original recipe can be found in the book ‘Vegetarian cooking for Children’ by Rosamond Richardson. I have adapted the original recipe quantities which through experience have provided the best recipe result for our family. This dish is always high on the request list for any of our big family get together meals, earning high favour amongst the meat eaters and vegetarians alike. Which is why I am making it today, it’s our grandson Max’s 11th birthday weekend. Im making ten of them today, so my pictures will show that, but the recipe here is to make four.

Ingredients: Serves 4

  • 2 tablespoons finely grated onion.
  • 2 teaspoons mixed dried herbs.
  • 1 teaspoon dry mustard powder.
  • 175g/6 oz cheddar cheese, grated.
  • 275g/10 oz fresh bread crumbs.
  • 2 eggs separated.
  • 2 free range large eggs separated.
  • Generous seasoning of fresh ground sea salt and black pepper.
  • 4 hard boiled eggs.
  • Flour and dried breadcrumbs for coating.
  • vegetable oil for frying.

    Method:
    1. In a large bowl mix the onion, herbs, mustard powder, cheese and fresh breadcrumbs with the egg yolks. Season to taste with salt and pepper.P1070161
    2. Divide the mix into four and pat out onto a lightly floured board, flatten down like a patty. P1070164
    3. The easiest way to do the next bit I have found is to take a small mixing bowl and flatten each patty down in the base of it using your knuckles or flat of the hand, until you have it thin enough to place your egg in the middle and  mould the mix around the egg until the egg is completely covered.P1070165
    4. Beat the egg white until very stiff.
    5. Take three separate dishes and place flour in the first, the whisked egg white in the second and breadcrumbs in the third.  P1070171.JPG
    6. Roll the eggs first in the flour, second in the egg white.
    pic below-  rolled in flour and egg white
    P1070166and third in the dried breadcrumbs until well coated.
    pic below – rolled in breadcrumbs and ready to fry.P1070172
    7. Fry in very hot deep oil until golden all over, approximately 3-5 minutes.P1070173
    8. Drain on kitchen paper.P1070176ready to eat.
    P1070177
    I hope you enjoy these as much as we do.



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