How to Make Vegetarian Scotch Eggs

This recipe for vegetarian scotch eggs is a very healthy and nutritious dish.

Not only is it extremely flavoursome it is very satisfying and we stay satisfied for a long time because it releases slowly into the body, which keeps us energised for longer.

Eggs are full of nutrition.

Eggs have the mineral Iron and the vitamins D, E, B1, B2, B12 and there is vitamin A in the egg yolks. Chickpeas are high in protein so makes a good alternative to meat. Because chickpeas have a good source of fibre and protein they work well together for your digestive system. Chickpeas are a low calorie food and have a low glycemic index (Low GI Food) which helps regulate blood sugar level.

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Add chickpeas, spring onion, salt and oregano into a food process and blast for about 30 seconds until you have a chunky paste

Halve the mixture for each egg

Flatten the mixture with your hand to roughly the circumference of a small side plate

Place the boiled peeled egg on the centre of the chickpea mixture

Wrap the chickpea mixture around the cooked egg then roll around in your hands to seal it

Leave the uncooked scotch eggs in the fridge for 10 – 20 minutes

Whisk an uncooked egg into a bowl

Put the flour into another bowl

Put the breadcrumbs into another bowl

Remove eggs from fridge and roll it around in the flour until it is all covered

Then dip the floured egg into the whisked uncooked egg, turning it until it is all covered

Then dip the egg into the breadcrumbs, turning it until all the egg is covered

Place the eggs in the fridge for 10 – 20 minutes

Heat up a pan of oil roughly 3 inches high and once the oil is hot place the scotch eggs into the hot oil

Every 30 seconds or so turn the eggs

Once the scotch eggs are a nice golden colour they are ready

Take out and drain on some kitchen paper

Serve and enjoy

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