Pea Scotch eggs

With a vibrant green colour and fresh, herby taste, these pea and mint Scotch eggs are definitely one to try making at home! A change from the normal sausagemeat filling, these are vegetarian Scotch eggs and are perfect for summer picnics or lunches al fresco.

Watch Chef Sally make this recipe on Instagram!

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Serves 4

Vegetarian

Ingredients

6 eggs
1 tsp olive oil
3 shallots, finely chopped
250g frozen peas
Few sprigs of mint, leaves picked
Sea salt and freshly ground black pepper
40g Pecorino cheese (or vegetarian alternative), finely grated
40g plain flour
60g panko breadcrumbs

Cooking instructions

Half fill a medium saucepan with water and bring to the boil. Gently lower in 4 eggs (saving 2 for the coating) and cook for 6 minutes. Lift out using a slotted spoon and transfer to a bowl of iced water to cool completely. Carefully peel the eggs (they will feel soft so be gentle) and set aside.
Add the oil to a medium frying pan over a low heat and fry the shallots for 5-8 minutes or until softened. Add the peas and cook until defrosted, about 2 minutes. Tip into a food processor with the mint leaves and season to taste. Blitz until to a rough paste.
Scrape the mixture out into a bowl and mix in the Pecorino. Leave to cool.
In the palm of your hand, flatten a heaped tablespoon of the cooled pea mixture. Put a peeled egg in the centre and carefully push up the edges of the mixture to cover and enclose the egg.
Carefully roll into a ball and repeat with the other 3 peeled eggs and pea mixture. Place on a baking tray or plate, loosely cover and chill for 30 minutes to firm up.
Put the flour in a shallow dish. Beat the remaining 2 eggs together in another dish and spread out the breadcrumbs in a third.
Roll each ball first in the flour, then the egg, then the breadcrumbs to coat.
Preheat a deep-fat fryer to 180°C.
Carefully lower in the eggs (you may have to cook one at a time or in batches to stop the oil temperature from dropping too much) and fry for 2-3 minutes or until crispy and golden brown all over. Scoop out onto a plate lined with kitchen paper to drain any excess oil.
Sprinkle with a little salt and serve warm.