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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.
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