Moroccan-flavoured Scotch eggs

Recipes / Eggs

Pine nuts and juicy currants give this British dish a Moroccan makeover.

Recipe «Moroccan-flavoured Scotch eggs» presented in category Recipes / Eggs, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 7 eggs, 500g lamb mince, 1 small red onion, finely chopped, 45g currants, 45g pine nuts , 2 tsp sumac, 1/4 cup chopped fresh coriander, 40g plain flour , 25g dried breadcrumbs, Canola oil, to deep-fry, Tomato chutney, to serve.

Ingredients:

  • 7 eggs 
  • 500g lamb mince 
  • 1 small red onion, finely chopped 
  • 45g currants 
  • 45g pine nuts 
  • 2 tsp sumac 
  • 1/4 cup chopped fresh coriander 
  • 40g plain flour 
  • 25g dried breadcrumbs 
  • Canola oil, to deep-fry 
  • Tomato chutney, to serve 

Instructions

  1. Place 6 eggs in a saucepan of cold water. Heat over medium heat, gently stirring in 1 direction until water comes to a gentle simmer. Cook for 7 minutes. Use a slotted spoon to remove eggs. Set aside for 5 minutes to cool slightly. Peel.
  2. Meanwhile, place the mince, onion, currants, pine nuts, sumac, coriander and remaining egg in a medium bowl. Use your hands to mix until well combined.
  3. Divide the mince mixture into 6 equal portions. Place flour and breadcrumbs in separate bowls. Roll 1 boiled egg in flour to lightly coat. Hold 1 portion of mince mixture in the palm of your hand and use your other hand to flatten. Place the egg in the centre of the mince mixture. Shape mince mixture around the egg and press firmly to seal. Roll in the breadcrumbs to lightly coat. Repeat, in 5 more batches, with remaining eggs, flour, mince mixture and breadcrumbs to make 6 scotch eggs.
  4. Add enough oil to a medium saucepan to reach a depth of 5cm. Heat to 160°C over medium heat (when the oil is ready a cube of bread will turn golden brown in 30-35 seconds). Add half the scotch eggs to the oil and cook, turning occasionally, for 10 minutes or until golden brown and cooked through. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat with remaining Scotch eggs. Serve with tomato chutney.