The name of these eggs is not, in fact, my own desperate cry in favour of Scotland’s Independence but just what I have decided to call this recipe for vegetarian Scotch eggs. As meat is such an integral element of Scotch eggs I thought that calling them Scotch was a bit of a lie. Like a wolf in sheeps clothing. Or an American acting the part of a famous Scottish person. For example.
I absolutely love picnics. They are little more than an excuse to eat delicious food in the favourable guise of being active and healthy and outdoors-y. I always hated missing out on Scotch eggs. They aren’t particularly good for you (the traditional version) but they look so yummy. Savoury spicy-ness and eggs, all in a little portable, finger-friendly package.
So I give you freedom eggs! Free from horrendous, nasty, stereotypically Scottish, death-inducing ingredients. And also free from meat (but not free from David Cameron nor free from questionable acting – just a little disclaimer)
RECIPE: (makes 6 eggs)
- 7/8 large eggs
- 2tbsp olive oil
- 1 onion
- 250g grated carrots
- 2 heaped tbsp curry paste
- 200g breadcrumbs
- 85g roasted cashews, chopped
Put 6 of the eggs in a pan of cold water and bring it to the boil. Let them boil for 5mins exactly and then take them off the heat and cool them in cold water. Shell them carefully. No one wants bits of shell in their egg. Major picnic faux-pas.
While they are cooling heat the oil in a frying pan and fry the onions for 5mins, add the grated carrots and cook for a further 10mins, until soft. Add the curry paste and the breadcrumbs and leave the mixture to cool a little. Then beat the egg and mix it in. If the mixture seems a little dry beat another egg and add it in a little at a time until the mix becomes a paste.
Heat your oven to 170’C/150’C fan.
Now for the messy bit! Divide the mixture into 6. Flatten a part of the mixture in your hands and then put the egg on top and slowly wrap the mixture round. Use wet hands if the mixture seems to prefer sticking to your fingers instead of the egg. Scotch fingers are a slightly more controversial version of this recipe and not one I intend to go into at this point in time. The mixture should bind around the egg pretty well. Do this for each of the eggs and then roll them in the chopped cashews.
Pop them in the oven for about 15-20mins until the coating has crisped up and then serve them with some mango chutney and a crunchy salad. Or just put them in a tupperware and pretend you are going on a hike somewhere.