A quick and easy meat-free alternative to the British picnic classic, these vegetarian scotch eggs are ready in under 30 minutes thanks to a whole lot of corner cutting.
Yup, instead of using the traditional sausage meat, i’ve opted for a tasty falafel style wrapping for the eggs. And as I wanted things to be swift, I grabbed a couple of packets of falafel mix off the shelf at the supermarket. Lazy? You betcha.
It was all a bit of an experiment to be honest after a spot of daydreaming about how I could make sausageless scotch eggs, but lucky for me it turned out really well first time.
I was going to oven bake them, but in a fit of indulgence decided to deep fry. They crisped up a treat, and after a spell on some kitchen paper they didn’t taste greasy at all. Frying stuff in a big pan is really good fun. It’s made me want to make doughnuts.
My scotch eggs were a bit on the humongous side, so i’d definitely serve them sliced in half, or you could get six out of the recipe if you put less falafel mix on each one. I’m not very good at doing things delicately, and as i’m tasked with feeding large appetites here it’s just as well!
I’m definitely going to make them again for any picnics we go on, should the wind drop and the weather be warm enough to brave sitting on a rug outdoors that is. Failing that Matthew will love them for his work packed lunches!
Vegetarian Scotch Eggs
Prep time: 15 mins
Cook time: 5 mins
5 medium eggs
2 x 120g packets of falafel mix
plain flour for dusting
50g breadcrumbs – panko work well
vegetable oil for deep frying
1. Boil the eggs for 5 minutes, then remove to a bowl of cold water and allow to cool before peeling off the shells.
2. Make up the falafel mix with cold water according to the instructions and allow to stand for at least 5 minutes.
3. Spoon some flour onto a small plate and spread it out. Scatter the breadcrumbs across another larger plate.
4. Roll each boiled egg in the flour, then get a handful of falafel mix and flatten it onto the palm of your had. Place a floured egg in the middle and then press it on and around. You may need a little more mixture to completely cover it. Roll it into a ball and then roll it around in the breadcrumbs until totally covered. Pop onto a board and repeat with the remaining eggs.
5. Half fill a saucepan with vegetable oil and place on the heat. You can test if it’s hot enough by dropping a bit of bread in and if it turns golden within 30 seconds you’re ready to cook your scotch eggs. Cook two at a time for around 1-2 minutes, until the outside is crisp and golden. Lift out and drain on kitchen paper.
6. Serve with a picnic spread, salad leaves and a pot of your favourite chutney – we love mango!
I’m hooking this recipe up with some fine blogging events…
Meat Free Mondays with Jac from Tinned Tomatoes – a great place for some veggie inspiration