A nice twist to traditional scotch eggs. Lighter and suitable for vegetarians.
Ingredients (Makes 3)
3 hard boiled eggs, shelled
1 egg, beaten
90g ground almonds
90g panko breadcrumbs
20g black sesame seeds
2 tbsp potato flour
2 tbsp tomato ketchup
2 tbsp milk
1 tbsp soy sauce
2 tbsp oil such as hazelnut oil, light sesame oil, or olive oil
1 ½ tsp dried sage
Pre-heat oven to 190°C.
Mix all the ingredients except for the hard boiled eggs until they bind well.
Dip the hard boiled eggs into the beaten egg.
Take a ball of mixture in hand and flatten it out, place the hard boiled egg in the centre and mould around it.
Join edges together and place on a lightly oiled baking sheet.
Cook in the oven for about 20 minutes or until golden. Turn over the eggs once during cooking.
Serve with salad. A nice addition to packed lunches.