Spicy Vegetarian Scotch Eggs

Methods

Step one

Put the eggs into a pan of cold water and bring to the boil. Boil for 1½ minutes for a soft centred egg, then transfer to a bowl of cold water. Once cooled, carefully peel the eggs.

Step two

Divide the sausage meat into 12 balls, or skin your sausages, leaving them separate.

Step three

Using 3 plates, add flour to one, beat the egg and add this to the second plate, and on a third place the gluten free breadcrumbs mixed with the salt and pepper (or the grated potato if you are using a potato coating).

Step four

To make the scotch eggs, flatten the sausage meat into an oval-shaped patty. Gently shape the meat evenly around the egg, moulding it with your hands.

Step five

Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs or potato. Repeat until all are prepared.

Step six

Heat the oil in a deep pan or deep fat fryer to 180°C. Carefully lower the eggs into the pan and cook for about 8 minutes or until the sausage meat is cooked, turning them every so often, until golden. Remove with a slotted spoon and drain on kitchen paper.