|4||eggs — large|
|15 ml||fresh coriander — finely chopped|
|10 ml||cake flour|
|5 ml||garlic cloves — finely chopped|
|5 ml||green chilli — finely chopped|
|salt and freshly ground black pepper|
|250 ml||cake flour|
|2||eggs — whisked|
|250 ml||panko breadcrumbs|
|sunflower oil — for deep frying|
|125 ml||french style mayonnaise|
|30 ml||wholegrain mustard|
|10 ml||red wine vinegar|
|1||red onion — finely chopped|
|1 handful||basil leaves — torn|
|250 ml||red cabbage — shredded|
|1||avocado — diced|
|5 ml||lemon juice|
|sea salt and freshly ground pepper — to taste|
For the scotch eggs, boil the eggs, 7 mins. Refresh the eggs under cold water and gently peel off the shells.
Combine the chickpeas, coriander, cake flour, garlic and chili in a food processor and blend until smooth.
Season it to taste and refrigerate, 20 mins. Divide the chickpea mixture into 4 equal parts and roll each portion into a ball.
Flatten it in the palm of your hand and add an egg to the center of each portion of chickpeas.
Fold the chickpea mixture over each egg to encase it. Gently roll it in your hands to form a ball. Refrigerate for 15 mins.
For the crumbing of the scotch eggs, place the seasoned cake flour, eggs and breadcrumbs in 3 separate mixing bowls.
Dip each Scotch egg into the flour, then into the eggs and lastly into the panko breadcrumbs. Repeat the process twice with each Scotch egg.
Heat the oil for deep frying to 180°C. Once hot, fry the scotch eggs off in 2 batches for 3-4 mins each until golden and crisp.
Remove with a slotted spoon and drain on kitchen paper. Allow it to cool for 5 minutes before serving.
For the mayonnaise, combine all of the ingredients and refrigerate until needed.
For the slaw, combine all of the ingredients and season it to taste.
To serve, slice the scotch eggs in half and serve each one with a dollop of the mayonnaise and the slaw on the side.
Crumb the scotch eggs the night before. Refrigerate and fry off the following day when needed.
Reprinted with the permission of Illanique van Aswegen