Veggie scotch eggs
- 8 local free range eggs.
- 300g Co-op frozen British garden peas.
- 2 tbsp Co-op plain white flour.
- 3 spring onions, finely chopped.
- 200g fresh breadcrumbs.
- 125g mature Cheddar, grated.
- 1 tsp Dijon mustard.
- Vegetable oil, for deep frying.
- Bring a large pan of water to the boil.
- Add six of the eggs and simmer for 5 mins.
- Add the peas for the last 3 mins, then tip everything into a colander and run under cold water before leaving to cool fully.
- Put the flour in a shallow bowl and separate the two remaining eggs.
- In a food processor, blitz the cooled peas with the spring onions until coarsely chopped.
- Add 125g of the breadcrumbs, plus the cheese, egg yolks and mustard, then blitz again.
- Carefully peel the cooled eggs and roll each one in the flour, shaking off any excess.
- Divide the pea mixture into six portions, then lightly wet your hands and shape a portion around each of the eggs, pressing gently, until completely covered.
- Chill for 30 mins.
- Fill a deep pan about a third full with oil and heat to 170°C — it’s ready when a small cube of bread turns golden in 20 seconds.
- Lightly whisk the egg whites.
- Roll the chilled Scotch eggs in the whites, then the remaining breadcrumbs to coat.
- Gently lower into the hot oil and cook in batches for about 3 mins, until golden and crisp.
- Drain on kitchen paper before serving, or allow them to cool.