Veggie scotch eggs

We've reinvented the sausage scotch egg so that everyone can enjoy this British staple summertime snack. This pea based bite is 100% vegetarian, and totally delicious!

SERVES: 6

Ingredients

• 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.

Method

1. Bring a large pan of water to the boil.
2. Add six of the eggs and simmer for 5 mins.
3. Add the peas for the last 3 mins, then tip everything into a colander and run under cold water before leaving to cool fully.
4. Put the flour in a shallow bowl and separate the two remaining eggs.
5. In a food processor, blitz the cooled peas with the spring onions until coarsely chopped.
6. Add 125g of the breadcrumbs, plus the cheese, egg yolks and mustard, then blitz again.
7. Carefully peel the cooled eggs and roll each one in the flour, shaking off any excess.
8. 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.
9. Chill for 30 mins.
10. 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.
11. Lightly whisk the egg whites.
12. Roll the chilled Scotch eggs in the whites, then the remaining breadcrumbs to coat.
13. Gently lower into the hot oil and cook in batches for about 3 mins, until golden and crisp.
14. Drain on kitchen paper before serving, or allow them to cool.