Indian spiced scotch egg

This recipe came out of having some of the filling for batata vada left over once, a very long time ago. Since then, the spiced potato filling has often been made especially to create this tasty and statisfying brunch or lunch dish. Mother Toast, continuing her mission to cook something different for Gipsy Spread each time he visits, rolled this dish out especially (and literally). Treat your vegetarian friends to this spicy non-meaty scotch egg with a delicious green salad.


What you will need
150g potatoes
1 onion

1 thumb sized piece of ginger

2 fresh green chillies

1 1/2 tea spoons lemon juice

1 tea spoon sugar

1 tea spoon garam masala

1/4 tea spoon turmeric powder

1 tea spoon red chili powder (optional)

1 tea spoon ground cumin
Pinch of asafetida
Fresh coriander

5 eggs

Breadcrumbs (shop bought is fine)

 

Firstly, place the potatoes onto boil/steam, ready for mashing when cooked.

 

At the same time, place four of the five eggs on to boil, for either a hard or soft centre, which ever you prefer.

Meanwhile, chop the onion and soften in some oil for 5-10 minutes. Grate the ginger and chop the chillies. Mix together with the spices, garam masala, tumeric, chilli powder, ground cumin,n asafetida and the lemon juice and sugar.


When the potatoes are cooked, season with salt, add the onions and mash well. Mix through the spices, ginger, chilli and lemon; along with freshly chopped coriander. Set aside to cool.

 

 

Peel the boiled eggs and also set aside.

 

 

Next, seperate the white and yolk of the fifth egg. You will be using the egg white to help the breadcrumbs stick to the mashed potato.

 

 

Take each egg and gently coat with the spiced potatoes mix. Set the four covered balls aside.

Place the egg white on one plate and spread the breadcrumbs out on another.
 

 

Next, roll each ball in egg white, before rolling in breadcrumbs.

When ready to cook, heat some oil and fry for 4-5 minutes until brown and crisped.

Serve either hot or at room temperature. For a guilty pleasure, eat with tomato ketchup.