• Panko-crusted Scotch eggs with ranch-style mayo

    Serves: 8
    Cooking Time: 30 – 45 minutes

    Ingredients

    • 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

    Instructions

    1

    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.

    2

    In a glass bowl, mix together the mince, parsley, chives and mustard and season to taste.

    3

    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.

    4

    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.

    5

    For the dip, whisk together all of the ingredients and add a little salt and pepper, if needed. Serve alongside the Scotch eggs

    Notes

    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.

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