Bengali Scotch Eggs Recipes

BENGALI SCOTCH EGGS

Bengali scotch eggs image

Impress guests at dinner parties with these moreish Bengali scotch eggs. They make a popular starter in an Indian menu, or as part of the snack spread

Provided by Monica Sawhney Haldar

Time 40m

Number Of Ingredients 15

Ingredients

4 large eggs
400g lamb mince
6-8 garlic cloves , crushed
2 bird's eye chillies , finely chopped
small handful coriander , roughly chopped
1 tsp ground cumin
1 tsp chilli flakes
1 tsp garam masala
1 tsp ground coriander
4 tbsp vegetable oil , plus extra for deep-frying
1 medium potato , peeled, boiled and mashed with a fork (or 150g leftover mash)
chutney , to serve (optional)
100g plain flour
2 eggs , beaten
100g panko breadcrumbs , seasoned with salt

Steps:

Carefully lower the eggs into a pan of boiling water and set a timer for 6 mins. Remove the eggs from the pan and immediately transfer to a bowl of cold water. Once cooled, carefully peel off the shells.
Mix all the remaining ingredients for the scotch eggs (except the oil and potato) in a bowl and add 1 tsp salt. Combine well. Heat the 4 tbsp oil in a frying pan. Add the mince mixture and cook for 3-4 mins until the colour changes to brown, stirring frequently. Add the mashed potato and mix well, then continue to cook for a further 2 mins. Remove from the heat and leave to cool.
Once cool, divide the mixture into four balls, and flatten them out so they fit around the boiled eggs and they're completely enclosed. Put the flour, egg and breadcrumbs into three shallow bowls. Roll a meat-wrapped egg in the flour first, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Set aside and repeat with the remaining eggs.
Heat a heavy-based pan or wok no more than half-full with the vegetable oil, to 160C or until a cube of bread turns light brown in 40 seconds. Carefully lower the eggs into the pan, cook a couple at a time for 5-6 mins, turning them in the oil until crisp and golden all over. Remove and drain on kitchen paper. Serve with your favourite chutney, if you like.

Nutrition Facts : Calories 736 calories, Fat 44 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 2.2 milligram of sodium

SCOTCH EGGS

Scotch Eggs image

A delicious and easy Christmas Eve recipe for your family.

Provided by Chasity LeGrand

Categories Breakfast and Brunch Eggs

Time 45m

Yield 4

Number Of Ingredients 6

Ingredients

1 quart oil for frying
4 eggs
2 pounds pork sausage
4 cups dried bread crumbs, seasoned
1 cup all-purpose flour
4 eggs, beaten

Steps:

Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly.
Deep fry until golden brown, or pan fry while making sure each side is well cooked. Bake in the preheated oven for 10 minutes.
Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish. If mustard is desired it looks beautiful over this.

Nutrition Facts : Calories 1488.8 calories, Carbohydrate 108.4 g, Cholesterol 503.2 mg, Fat 87.6 g, Fiber 6.7 g, Protein 63.5 g, SaturatedFat 24.5 g, Sodium 4278.2 mg, Sugar 7.7 g

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