I have been challenged by British Lion Eggs to come up with a family recipe using eggs as the main ingredient. As a vegetarian, eggs play an important role in my family's diet, being a good source of protein, vitamin D and iron. I love how versatile they are and that they can be added to so many recipes in so many different ways
This is a recipe for vegetarian Scotch Eggs using a chickpea falafel style mix to cover hard boiled eggs, before coating them in golden breadcrumbs and oven baking. I usually use a vegan sausage mix to make Scotch Eggs, but this recipe creates a much lighter Scotch Egg with a pleasant hint of warming spices. Oven baking makes them less greasy than their deep fried counterparts, and keeps the calorie count down. They are perfect served hot as part of a meal, or can be served cold for a picnic or a buffet.
This is a recipe for vegetarian Scotch Eggs using a chickpea falafel style mix to cover hard boiled eggs, before coating them in golden breadcrumbs and oven baking. I usually use a vegan sausage mix to make Scotch Eggs, but this recipe creates a much lighter Scotch Egg with a pleasant hint of warming spices. Oven baking makes them less greasy than their deep fried counterparts, and keeps the calorie count down. They are perfect served hot as part of a meal, or can be served cold for a picnic or a buffet.
Ingredients
4 free range British Lion eggs
1 400g can chickpeas (drained)
1 small red onion
1 clove garlic
1 teaspoon cumin
1 teaspoon paprika
2 teaspoons parsley
ground black pepper
pinch salt
2 slices wholemeal bread as crumbs
1 egg beaten
golden breadcrumbs
Method
Boil eggs by placing in cold water, bringing to boil and boiling for 5-6 minutes.
Remove from heat and transfer to sink. Run cold water into the pan until cool.
Put chickpeas, onion, garlic and seasoning into food processor and blitz.
Add breadcrumbs to thicken using the pulse setting.
Shell the eggs and wrap a quarter of the chickpea mix around each one. (Flour hands if it gets too sticky!)
Dip covered egg in beaten egg and then roll onto a plate of golden breadcrumbs to coat.
Cook at GM6 for 15 minutes.
I only ever buy eggs which are free range, where the hens are well looked after and given freedom to roam outdoors. I also look out for the British Lion safety mark which guarantees the egg has been produced in accordance with a strict code of practice (which has virtually eradicated salmonella in the British egg industry).
