Indian spiced Scotch Eggs

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Fancy a picnic or a perfect travel food? Perhaps even just a one pot lunch? Look no further than Scotch Eggs! It’s a meal in your hand!

I decided to take the original version and add some Indian spices, to give it a unique flavor. The end result was something along the lines of Shish/Seekh kebab mixed with the familiar hard boiled egg. It was really nice! Pair it with your favorite cheese, your favorite pickle/onion, some dijon mustard, and your favorite glass of wine; you will have yourself a fancy pantsy brunch!

Scotch eggs are traditionally made with sausage/pork, so if you are a sausage eater, then go ahead and use sausage. If you’re like me, and you prefer a different meat – use lamb or beef! DSC_0040

The recipe below will serve a family of 4, with seconds/leftovers.

Ingredients:

  • 10 eggs, 8 for the recipe, 2 beaten
  • 1.5 pounds of ground meat (sausage, beef, lamb, turkey)
  • 1 tsp ginger garlic paste
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 tsp red chili powder
  • 1/4 tsp cinnamon
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp amchur powder
  • 1 tsp dried mint
  • 1 small bunch of parsley, finely chopped
  • 1 small bunch of cilantro, finely chopped
  • flour for dipping
  • breadcrumbs for dipping
  • oil for deep frying

*  I am going to let you guys in on a little secret. Whenever I make a ground meat Indian recipe, I use Chef Paul’s Six Spice Blend. It’s a little jar packed with lots of flavor. I don’t think he meant for it to go well with Indian food, but it does!! For example, in this recipe, I used a few dashes of his spice mix instead of all the spices. It’s a pretty awesome mix to have on hand.

To Make:

In a saucepan, add 8 eggs. Cover with water about an inch over the eggs. Bring to a boil for 3.5 minutes. Take off the heat. Pour the hot water out and replace with cold water. After about 20 minutes, carefully peel the eggs. Note that this will give you a slightly runny egg. If you’d rather have a fully cooked egg, cook them longer.

In another bowl, keep the two eggs that you have beaten. In two other bowls, add the breadcrumbs and the flour. Put them in order of flour, eggs, breadcrumbs.

In a large bowl, combine the rest of the ingredients and mix well.

Heat the oil to 300. Or if you’d rather bake in the oven, heat oven to 375.

Divide the meat mixture into 8 equal parts. Flatten them, then place them over the eggs and use your hands to move the meat around to cover the egg completely. Make sure there are no openings, or else it will come apart when cooking.

Roll the covered eggs in flour. Then dip in eggs. Then roll in breadcrumbs. Deep fry in batches until golden brown. If you’re baking, bake them for 20-25 min.

 

 

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