by Carol Larsson

Created on: February 18, 2010

Scotch eggs are traditionally made with hard-boiled eggs covered with a sausage meat surround and a crisp breadcrumb coating. They are served as at lunch with a salad, at a picnic or even perhaps for high tea. These scotch eggs are hard boiled eggs covered with a brown lentil puree. They are totally vegetarian and are just as nice as the traditional meat version.

Vegetarian Scotch Eggs.

Makes six.

2 tablespoons Olive oil
1 garlic clove, crushed
2 onions (small) finely chopped
8 oz / 225 grams brown lentils, boiled in water for 35 minutes.
2 tablespoons of chopped parsley
2 tablespoons of dark soy sauce
5oz /145 grams fresh breadcrumbs
6 hard-boiled eggs
Salt and pepper to taste
Oil for frying

Heat the olive oil in a medium sized pan and saute the garlic and onions until very lightly browned. Add the drained boiled lentils, parsley and soy sauce and cook for five minutes, stirring occasionally. Remove from the heat and stir in 3oz / 90 grams of the breadcrumbs salt and pepper. Add 1 beaten egg. Puree the mixture to make a course thick paste. Cover and chill for 30 minutes.

Place the remaining breadcrumbs and the remaining beaten egg on separate plates. Dip each hardboiled egg into the beaten egg. Then using slightly damp hands press some of the lentil mixture evenly and firmly around the egg so it is completely covered. Roll the covered egg in the breadcrumbs, and then continue with the rest of the lentil covered eggs and when they are all completed cover and chill for 30 minutes.

Heat the oil for frying and fry the scotch eggs in batches until they are crisp and golden. Drain on kitchen paper and serve either hot or cold.
I always shallow fry these but they can also be deep-fried.

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