Vegetarian Chickpea and sweet potato Scotch eggs
Ingredients: for 4 people
200g tin chickpea
200g cook sweet potato
2 garlic cloves
1 red onions
salt ,pepper,cayenne pepper
1 lemon zest and juce
1oog panko breadcrumbs
2 tsp plain flour,plus extra for dusting
1 l vegetable oil
200g mix leves salad
100g chilli mayonnaise for servise
1.Put the eggs into a pan of boiling water, ensuring they are fully covered. Cook for 6 minutes then blanch in ice-cold water. Carefully remove the shell from the eggs.
2.Blitz chickpeas, 2 garlic cloves, small red onion and cook sweet potato in a food processor until smooth.Tip into a bowl and add cayenne pepper and the zest of 1 lemon Mix well and season to taste.
3.Dust each egg in plain flour, then take a handful of the chickpea mixture and wrap it round each egg.Line up 3 conteners . In one put 2 tbsp plain flour, in another put 2 whisked egg and in the third put 100g Panko breadcrumbds.Coat an egg in flour, dip in egg white then fully coat with breadcrumbs. Repeat with the remaining eggs.
4.Coat an egg in flour, dip in egg white then fully coat with breadcrumbs. Repeat with the remaining eggs
5.Heat the oil in a small fryer or small pan to medium-hot, or until breadcrumbs dropped in sizzle on contact with the oil.
Carefully lower each Scotch egg into the oil and cook for 4 minutes, or until golden brown. It’s best to cook no more than two at a time.
6.Remove with a spoon and drain on kitchen paper,served with mix salad and chilli mayonnaise
Enjoy Etc TOPCHEFMAREK