Beetroot Scotch eggs

Name: Beetroot Scotch eggs
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 7 Waitrose British Blacktail Free Range Medium Eggs; 50 g plain flour, plus 2 tbsp; 1 tbsp milk; 75 g dried white breadcrumbs; Vegetable oil, for deep frying

A spiced beetroot and walnut coating makes for a vibrant veggie alternative to the traditional breadcrumb-covered Scotch egg. These can be prepped up to the point of frying the day before, then kept covered in the fridge overnight.

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Vegetarian

Makes6
CourseSnack
Prepare1 hr
Cook30 mins
Total time1 hr 30 mins
Pluschilling

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Ingredients

7 Waitrose British Blacktail Free Range Medium Eggs
50g plain flour, plus 2 tbsp
1 tbsp milk
75g dried white breadcrumbs
Vegetable oil, for deep frying

Beetroot coating

100g walnuts
1 tbsp olive oil
1 echalion shallot, finely chopped
3 clove/s cloves garlic, crushed
1 tbsp ground cumin
¾ x 1 tbsp hot smoked paprika
200g raw beetroot
25g pack mint, leaves picked
2 unwaxed lemons, zest of all, juice of 1
250g pouch cooked Puy lentils
50g plain flour
2 tsp sea salt flakes, plus extra to serve

Method

Bring a large pan of water to the boil. Carefully lower in 6 of the eggs and cook for 6 minutes for a runny yolk or 7 minutes for more of a jammy centre. Lift out with a slotted spoon and plunge into iced water. Once cold, peel and set aside.
For the beetroot coating, put the walnuts in a dry frying pan and toast over a medium heat for a few minutes; tip onto a plate to cool slightly. Add the oil to the pan and cook the shallot for 3-4 minutes over a low heat until softened. Add the garlic, cumin and paprika; cook for a further 2 minutes, stirring, then tip into a food processor with the toasted walnuts. Peel and grate the beetroot, then add to the food processor with the mint leaves, lemon zest and juice, lentils, flour, salt and plenty of ground black pepper. Pulse to a coarse paste.
Put 2 tbsp flour in a bowl and season. Divide the beetroot mixture into 6 even balls. Lay out a sheet of baking parchment and flatten one ball with your hand until about 13cm in diameter. Roll a peeled egg in the flour and put on the beetroot disc. Put your right hand under the parchment, then flip the egg over into your left hand. Peel away the parchment and shape the beetroot mixture around the egg until covered. Repeat with the remaining eggs. Cover and chill for 1 hour.
Beat the remaining egg with the milk. Line up 3 bowls – one with 50g flour and seasoning, another with the egg mixture and a third with the breadcrumbs. Roll each beetroot-encased egg first in the flour, then in the egg and lastly in the breadcrumbs. Chill while the oil heats up, or cover and chill for up to 24 hours.
Pour the oil into a deep saucepan until it comes halfway up the sides. Heat to 180°C (test with a cook’s thermometer or a cube of bread – it will sizzle and turn golden in 20-30 seconds). Deep-fry 2-3 eggs at a time for 3-4 minutes or until crisp and golden brown. Remove with a slotted spoon and drain on kitchen paper; repeat with the remaining eggs. Enjoy warm, sprinkled with a little sea salt, or allow to cool to room temperature. These are best eaten the same day but will keep, covered, in the fridge for up to 4 days.