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Scotch egg with homemade vegetable crisps
Serves 4 Starters and mains
Ingredients
- 6 medium eggs
- 400g Lincolnshire sausages, skin discarded
- 50g plain flour, seasoned
- 100g fresh breadcrumbs
- 1 large sweet potato, peeled and finely sliced on a mandolin
- 2 raw beetroots, finely sliced on a mandolin
- 2 carrots, cut into fine slices with a peeler
- 1 jar of piccalilli, to serve
Method
Heat a deep-fat fryer to 160C/ 320F. Put 4 eggs into a pan of boiling water and simmer for 5 minutes until soft-boiled. Drain and place in a bowl of iced water for 10 minutes until cold. Crack the shells, then peel.
Crack the remaining 2 eggs into a bowl and beat lightly. Divide the sausage meat into four equal portions and wrap each piece around a soft-boiled egg, pressing gently but firmly to ensure the meat covers the egg completely.
Roll first in the seasoned flour, then in the beaten egg and finally in the breadcrumbs. Set aside in the fridge for 30 minutes to chill, then reshape slightly to ensure the meat clings tightly around the egg. Drop them into the fat fryer and cook for 7-8 minutes until golden and the meat is cooked through. Drain on kitchen paper and set aside while you cook the crisps.
Drop the sliced vegetables into the fryer in batches and cook for 2-3 minutes until cooked through and golden. Drain on kitchen paper and season with salt and pepper. Cut the Scotch eggs in half and serve with piccalilli and the vegetable crisps.
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