Vegetarian Scotch Eggs
Ingredients
Ingredients:
5 large eggs
550 g fresh (not frozen) vegetarian Cumberland/Lincolnshire sausages (we used a vegetable protein-based sausage that had been seasoned with sage and parsley, but use your favourite variety)
50 g plain flour
100 g panko breadcrumbs
0.25 tsp salt
0.25 tsp black pepper
0.25 tsp smoked paprika
2 tbsp olive oil
Instructions
Step 1
Place 4 of the eggs in a pan and cover with cold water. Place on the hob and heat on a high heat. Bring to the boil, then turn the heat to low and simmer for 6 minutes (this will result in an egg with a runny centre. Simmer for 9-10 minutes if you prefer a firm centre).
Step 2
Turn off the heat and transfer the eggs to a bowl of cold water with ice (cooling the eggs quickly makes it easier to peel the eggs). Leave for 2-3 minutes, then very carefully roll the eggs on the work surface to crack, and peel off the shell. Put to one side.
Step 3
Remove the skins from the sausages and divide the sausage filling into four portions. Roll each portion into a ball, then flatten out into a large disc.
Step 4
Place an egg into the middle of a disc, and carefully close the sausage filling around the egg, sealing any holes as you go. Repeat with the remaining eggs. Place the eggs on a plate and refrigerate for 30 minutes.
Step 5
Crack the remaining egg into a bowl and lightly whisk. Put to one side. Place the flour in a second bowl and the panko in a third bowl. Add the salt, pepper, smoked paprika and oil to the panko and stir together until the oil is absorbed by the panko.
Step 6
Preheat the oven to CircoTherm® 200°C and line a baking sheet with baking parchment.
Step 7
Take the sausage balls out of the fridge and roll first in the flour, then the egg and finally in the breadcrumbs.
Step 8
Place the eggs on the prepared baking sheet and place in the oven with low added steam for 25-30 minutes until golden.
Step 9
Serve either hot or cold.
