4 servings
Prep: 1 hr,
Cooking: 20 mins
A vegetarian take on traditional scotch eggs where the meat has been replaced with chickpeas.
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Ingredients (20)
SCOTCH EGGS
4 | eggs — large |
2 tin | chickpeas |
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 |
CRUMBING
250 ml | cake flour |
2 | eggs — whisked |
250 ml | panko breadcrumbs |
sunflower oil — for deep frying |
MAYONNAISE
125 ml | french style mayonnaise |
30 ml | wholegrain mustard |
10 ml | red wine vinegar |
SLAW
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 |
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