Vegetarian scotch eggs
Vegetarian Scotch Eggs is a dairy-free and lacto-ovo vegetarian recipe that serves 4. It is a unique twist on the traditional scotch eggs, perfect for a vegetarian diet. This dish is best enjoyed as a delicious hor d'oeuvre for a special occasion.
Ingredients
dry bread crumbs
4 handfuls
fresh chives
1
free range eggs
5 medium
fresh flat leaf parsley
1
black pepper
4 servings
vegetable oil
4 servings
Method
- Preheat the oven to 325F/170C.
- Place 4 of the eggs in a pan and cover completely with cold water.Bring to the boil then reduce the heat and simmer for 4 minutes.Cool in cold water before peeling.
- Whisk the remaining egg.
- Combine the chopped herbs with the breadcrumbs and season.Gently roll each boiled egg in flour, then the egg mixture then the breadcrumbs.
- Put the oil in a pan to a depth of 2 inches/5 cm and heat.Fry the eggs until golden, turning occasionally so as not to burn - about 2-3 minutes.
- Remove the eggs with a slotted spoon and place in the oven in an ovenproof dish to heat through for about 3-4 minutes.
Nutrition:
Carbs
39 g
Fat
10 g
Protein
14 g
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