COOKBOOK: Rose Elliot’s Vegetarian Cookery

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Scotch eggs with a difference! No mince for these eggs just a whole lot of nutrients in vegetables and lentils.

This was definitely a very healthy way to make scotch eggs and they were very tasty! Not overly hard to make but perhaps a little challenging for some.

A great vegetarian meal!

Enjoy

RECIPE

SERVES 4 ( as a starter or a light meal)

4 hard boiled eggs, shelled

1 egg beaten

Salt & pepper

Wholemeal breadcrumbs for coating

Olive oil for deep frying

BROWN LENTIL BAKE MIXTURE

1 large onion, finely chopped

1 tablespoon olive oil

1 large garlic clove, crushed

110g brown lentils in can

2 tablespoons parsley, chopped

1 teaspoon mixed herbs

1 tablespoon soy sauce

Salt & Pepper

25g wholemeal breadcrumbs

Dip the egg into beaten egg, then coat with a quarter of the brown lentil bake mixture, pressing around the egg smoothly and firmly. Coat with breadcrumbs.

Heat the oil for deep frying (160C)

Put the scotch eggs in the oil carefully and brown for 1 minute, until golden brown.

Remove the scotch egg with a slotted spoon and drain on kitchen paper. Cut the eggs in half and serve hot or cold, with a nice crispy green salad.

BROWN LENTIL BAKE MIXTURE

Heat olive oil and fry onion until light brown. Add the garlic, lentils, parsley, mixed herbs and soy sauce. Mash, or puree , or add in food processor, and blend until mixture holds together. Season with salt and pepper.