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This vegetarian scotch egg recipe is a take on the classic British picnic snack. The sausage meat you would usually find around a scotch egg has been substituted for mint and peas. Don't crush the peas too much, or the mixture will become unworkable!
Recipe provided by the National Trust/ photo: William ShawPlace the peas in a pan, add 3 tablespoons of water and place over a low heat, once the water is boiling, cover the pan and reduce the heat.
After a few minutes, stir the peas and use a potato masher to crush them slightly. Continue cooking until the peas are broken down and form chunks.
Remove the peas from the pan and place into a bowl. Add the mint and use the salt and pepper to season, stir well and leave to chill in the fridge.
When the pea mixture is thoroughly chilled, mould it around each of the hard-boiled eggs, pressing to ensure an even coverage. Place on a tray and chill in the fridge for 30 minutes.
To coat: Crack the egg into a bowl and beat until the white and yolk are combined. Roll the pea-coated eggs in the beaten egg mixture, before rolling them in the breadcrumbs. Try to ensure an even coating all over the eggs.
Pour the oil into a frying pan to a depth of around 2.5cm (1 inch). Place over a high heat and once the oil is hot, add the breaded eggs being careful not to splash the hot oil. Use a spoon to gently move the eggs around the pan, ensuring they don’t stick and that they’re evenly cooked.
Place the cooked eggs on a tray lined with kitchen roll to drain any excess oil. Serve hot or store in the fridge (once they’ve cooled).
Place the peas in a pan, add 3 tablespoons of water and place over a low heat, once the water is boiling, cover the pan and reduce the heat.
After a few minutes, stir the peas and use a potato masher to crush them slightly. Continue cooking until the peas are broken down and form chunks.
Remove the peas from the pan and place into a bowl. Add the mint and use the salt and pepper to season, stir well and leave to chill in the fridge.
When the pea mixture is thoroughly chilled, mould it around each of the hard-boiled eggs, pressing to ensure an even coverage. Place on a tray and chill in the fridge for 30 minutes.
To coat: Crack the egg into a bowl and beat until the white and yolk are combined. Roll the pea-coated eggs in the beaten egg mixture, before rolling them in the breadcrumbs. Try to ensure an even coating all over the eggs.
Pour the oil into a frying pan to a depth of around 2.5cm (1 inch). Place over a high heat and once the oil is hot, add the breaded eggs being careful not to splash the hot oil. Use a spoon to gently move the eggs around the pan, ensuring they don’t stick and that they’re evenly cooked.
Place the cooked eggs on a tray lined with kitchen roll to drain any excess oil. Serve hot or store in the fridge (once they’ve cooled).
15 minutes
Serves 18-22 scones
