Scotch Eggs/Egg Chops
12oz/350g beef, chicken or lamb; minced*
5 eggs, 1 beaten
4oz/125g breadcrumbs, dried
2 medium onions, peeled and finely chopped
1-2 green chilies, finely chopped (more if you want your eggs spicier)
½ teaspoon ginger paste
½ teaspoon garlic paste
Some chopped coriander/dania
½ teaspoon garam masala powder
½ teaspoon cumin powder
½ teaspoon lemon juice
Vegetable oil for frying
Salt to taste
1 tablespoon flour
Chilli powder to taste
* Marinate your mincemeat 3 to 4 hours before cooking or overnight
Step 1: Boil the eggs until hard (approximately 10 -15 minutes). When cool, remove the shells.
Step 2: In a bowl, add the meat, chopped onion, coriander, garlic, ginger, garam masala, chillies, salt, lemon juice and 1 teaspoon of breadcrumbs. Mix thoroughly using your hands.
Step 3 (optional): Add salt and pepper to the flour.
Step 4 (optional): Coat the eggs with the seasoned flour.
Step 5: Completely cover the eggs with a layer of marinated mincemeat. Keep your hands damp to mould the mincemeat around the eggs.
Step 6: Dip each piece in the beaten egg, one at a time.
Step 7: And then roll them in the breadcrumbs individually.
Step 8: Heat the oil with the dial set to medium heat and deep-fry until the meat turns a golden brown.
Step 9: Place the eggs on a kitchen towel to absorb the excess oil.
Step 10: Serve hot and enjoy.
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