Scotch Egg

Cook time: 1.5 hour  Serves: 2-4 Persons     Difficulty: Medium

 

A British classic for the picnic or Easter table. We’ve swapped the traditional sausage casing for a spiced mix of beans and MATR, creating a perfectly soft and crunchy bite all in one.

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Ingredients
  • 1 packet of MATR mince
  • 6 eggs
  • 2 cans of bean (kidney, black, pinto, butter etc)
  • 1 can chickpeas
  • Panko breadcrumbs
  • 1 thumb of ginger
  • Coriander seeds
  • Chili flakes
  • Garlic powder
  • Flour
  • Frying oil
Method
  1. Bring a pot of water with a little vinegar to a boil. Add 4 of the eggs to the water and cook for approximately 5-6 minutes. Transfer to a bowl of ice water to cool. They should not be hardboiled.
  2. Toast the coriander seeds in a dry pan and remove once they start popping.
  3. Pound the seeds with a mortar and pestle (or use a spice grinder) but keep a bit of texture.
  4. Peel the eggs when they are cool enough to handle.
  5. In a food processor, blend the chickpeas to a fine meal. Add the rest of the beans and blend to a smooth paste. Don’t worry about the odd skin.
  6. Transfer the mix to a bowl and add MATR Mince, coriander, chili, garlic powder salt and pepper to taste. (If the mince contains large chunks, chop these and add them back in).
  7. Break in an egg and add approx. 200g of flour. It may require more or less depending on the moisture of the mix. Mix them together.
  8. Set up your breading line, with a plate of seasoned flour, a deep plate with the last egg beaten with a bit of water, and a plate with panko breadcrumbs.
  9. Take a handful of mixture and roll it into a ball. Continue this for the number of eggs you’re cooking.
  10. Take one of the balls and flatten in into a disc. Place an egg in the center. Slowly and gently begin to fold the mixture up around the egg.
  11. Once enclosed in the mixture, dredge in flower, dip in the beaten egg and roll gently in breadcrumbs. Repeat with the rest of the eggs.
  12. Heat a small saucepan filled about halfway with frying oil. Since the eggs can be quite large, you’ll want the oil level about midway up the pot.
  13. Once the oil is warm, gently lower the egg into the saucepan with a spider or slotted spoon. Allow to cook until it becomes golden, then flip as needed.
  14. Once uniformly crisp and golden, remove to drain on some kitchen paper.
  15. Serve on a bed of greens once cool.  Any leftover breading mix can be used to make bean fritters!