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Vegetarian Scotch Eggs  

Veg  CD    PIC   50mins



Serves 4      Cold    Vegetarian  Vegetables   Picnics  Parties  Buffets



350g/12oz Potatoes, peeled and cut into chunks

75g/3oz grated Cheddar Cheese

Cayenne Pepper and Salt

Flour to coat

2 Eggs, beaten

Dried Breadcrumbs to coat

4 Hard Boiled Eggs, shelled

Vegetable Oil for deep frying




1. Place the potatoes in a large pan of salted water, bring to the boil and cook for 15-20 minutes until soft. Drain well, return to the saucepan and mash well adding salt and cayenne pepper.


2. Add the cheese and sufficient egg to the potatoes to form a fairly smooth paste then divide into 4 and flatten out each portion roughly into a circle on a floured board.


3. Preheat the deep fat fryer to 180C, 350F. Lightly dust each hard boiled egg with flour then place one egg in the middle of each of the flattened potato rounds. Using floured hands, mould the potato around each egg.


4. Coat each egg with the remaining beaten egg, roll in the breadcrumbs and fry for 5-7 minutes or till golden brown. Drain on kitchen paper and cool before serving.


For parties or buffets simply double, treble or quadruple the ingredients and once cooled, cut each egg in half or quarters.



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