Scotch Veg Eggs

Method

1. 1

   Place the small eggs in a large saucepan and cover with cold water. Bring to the boil over a high heat, and once boiling, set the timer for 3½ minutes. Meanwhile, half-fill a mixing bowl with cold water. When the egg cooking time is up, lift the eggs out of the pan and gently tap them on a hard surface to crack the shells. Lower them into the bowl of cold water until cooled (this makes them easier to shell). Carefully shell the eggs and set aside.

2. 2

   Place the unpeeled potato in a saucepan of cold water, bring to the boil and boil for 15–20 minutes or until a knife passes through it easily. Drain the potato and set aside until cool enough to handle, then peel away the skin, or trim it with a sharp knife if you prefer, and mash the potato with a fork in 
a large mixing bowl.

3. 3

   While the potato is cooking, heat 2 tablespoons of the olive oil in a frying pan, add the onion and gently sauté, stirring regularly, for about 5 minutes until soft and translucent. Add the garlic and cook, stirring, for 1 minute, then add the thyme and fennel seeds and cook for a further minute.

4. 4

   Divide the onion mixture in half, in the pan, then scrape one half into a small saucepan and set aside. Add the grated swede and carrot to the other half remaining in the pan and cook for 8 minutes until softened. Set aside to cool.

5. 5

   To make the chutney, add all the ingredients to the onion mixture in the small saucepan, seasoning well with salt and pepper. Bring to a gentle simmer, then reduce the heat and cook very gently, uncovered, for 25 minutes until the mixture is deep red and glossy. Taste and adjust the seasoning.

6. 6

   Tip the cooled grated vegetable mixture into the large bowl containing the mashed potato. Add the Cheddar, mixed seeds, 25g of the breadcrumbs, one of the remaining eggs, lightly beaten, and salt and pepper. Using your hands, turn the mixture to evenly combine. Then divide the mixture into 6 equal portions (I find it easiest to weigh out quantities of the mixture using kitchen scales to divide it up evenly).

7. 7

   Tip the flour onto a plate and sprinkle over some salt and pepper and the chilli flakes. Scatter the remaining breadcrumbs over a separate plate and beat the last remaining egg in a wide bowl.

8. 8

   Take one portion of the veggie mixture, flatten it out between the palms of your hands and then place a boiled egg in the centre. Carefully bring the edges of the veggie crust up around the egg and shape it into a ball. Roll the ball in the seasoned flour, then dip into the beaten egg and finally coat with breadcrumbs. Repeat with the remaining veggie mixture and boiled eggs.

9. 9

   Heat the remaining 4 tablespoons of olive oil in a large frying pan over a medium heat and fry the Scotch eggs, in 2 batches, for 8–10 minutes, turning regularly, until deep golden all over.

10. 10

    Heat the remaining 4 tablespoons of olive oil in a large frying pan over a medium heat and fry the Scotch eggs, in 2 batches, for 8–10 minutes, turning regularly, until deep golden all over.

Print This Recipe