Panko-crusted Scotch eggs with ranch-style mayo
- 8 large eggs
- 500g pork-sausage mince
- Handful fresh parsley, roughly chopped
- Handful chives, chopped
- 10ml (2 tsp) wholegrain mustard
- Salt and freshly ground black pepper, to taste
- flour, to dust
- 2 eggs, lightly whisked
- 100g panko/dried breadcrumbs
- vegetable oil, to deep-fry
- RANCH-STYLE DIP
- 180ml (¾ cup) mayonnaise
- 60ml (¼ cup) crème fraîche
- 30ml (2 tbsp) Greek yoghurt
- small handful chives, roughly chopped
- salt and freshly ground black pepper, to taste
Boil the eggs until they reach soft-boiled stage, 3 – 4 minutes. Remove from water and set aside to cool before carefully peeling away the shells.
In a glass bowl, mix together the mince, parsley, chives and mustard and season to taste.
To assemble the Scotch eggs, dust your hands in a little flour then mould an oval-shaped patty in the palms of your hands with the mince. Dust a soft-boiled egg in a little flour and place in the centre of the patty. Wrap the mince around the egg, carefully moulding it with your hands. Dust the mince-rolled egg in a little flour, dip into the egg wash and, finally, dip into the breadcrumbs, making sure it’s well coated. Repeat with the remaining eggs and mince.
Heat the oil in a deep-fryer or deep pot to 160°C and deep-fry the Scotch eggs in batches until golden brown and crisp, 3 – 4 minutes each. Remove from oil using a slotted spoon and drain on paper towel.
For the dip, whisk together all of the ingredients and add a little salt and pepper, if needed. Serve alongside the Scotch eggs
These are delicious served with a pickled vegetable salad. Both the Scotch eggs and the dip can be made a day in advance and kept in the fridge.