What’s for dinner? Scotch eggs and salad

Hard-boiled egg wrapped in perfectly spiced ground beef rolled in delicious crunchy case – fried to perfection! Big, meaty and a satisfying meal.

Serves 2 – 4 

You’ll need: 4 large eggs.

For the coating – 30ml sunflower oil; 500g lean beef mince; 30ml fresh parsley, finely chopped; 30ml onion, finely chopped; 5ml ground cumin; 5ml ground nutmeg; salt and pepper, to taste.

For the crust – 60g cake flour, seasoned; 2 large eggs, lightly beaten; 70g breadcrumbs.

How to:

Boil the 4 eggs for 5 minutes and immediately run cold water over them, peel and set aside.

Combine all the coating ingredients and set aside.  

Set up one bowl with the flour, one bowl with the eggs and one bowl with the breadcrumbs.

Take a portion of the coating mixture and flatten it into a patty, place one boiled egg in the centre of the patty and gently draw the mince mixture around the egg, smoothing over with wet hands.

Roll the covered egg into the flour, then into the egg mixture and finally into the breadcrumbs, making sure each layer is evenly and well coated. Place into a bowl and do the same for all the eggs.

Bring a pot of oil to 160°C and gently place the coated eggs into the hot oil and fry until golden (about 8 minutes), drain on a paper towel and allow to cool a little before serving with salad.

* Recipe & image by the South African Poultry Association.

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