Vegetarian Scotch eggs

Recipe from: 12 August 2015

Ingredients 12
Servings 4
Time 30 min + refrigeration time


  • 6
    large eggs
  • 25
    olive oil
  • 1
    onion, finely chopped
  • 1
    clove garlic, chopped
  • 5
    dried crushed chillies (optional)
  • 3 - 4
    courgettes, coarsely grated
  • 1
    400g can chickpeas, drained and rinsed
  • 5
    garam masala
  • 100
    cake flour
  • 150g
    fresh white breadcrumbs
  • sunflower oil, for deep-frying
  • salad and creamy salad dressing, to serve


Boil four eggs for 8 minutes. Remove from the saucepan and put under cold water. Once cooled, peel and pat dry.

Heat a little oil in a frying pan and add the onion. Sauté for a minute, then add the garlic, chillies and courgettes and cook for a few minutes. Put the mixture into a food processor with the chickpeas and garam masala. Blend. Add seasoning to taste.
Wrap mixture around the cooked eggs.
Beat the remaining eggs. Dip the covered eggs into flour, then into the beaten egg and then into the breadcrumbs. Refrigerate for 10-15 minutes. Dry fry until golden. Serve with salad and creamy dressing.

Text and image source: Ideas magazine

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Read more on: vegetarian  |  eggs  |  salad

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