Keema Scotch Eggs
Emily Davenport
4 servings
20 minutes
448
British
Mains. starter, snacks
Scotch eggs with a twist! Keema Scotch Eggs is a Dairy Diary recipe.
Ingredients
- Eggs 5
- Lamb mince 450g (1lb)
- Garlic cloves 2, peeled and finely chopped
- Root ginger 2.5cm (1in) piece, peeled and finely chopped
- Small green chilli 1, deseeded and finely chopped
- Curry paste 2 tbsp
- Frozen peas 50g (2oz), thawed and mashed
- Fresh coriander large handful, freshly chopped
- Plain flour 50g (2oz)
- Fresh or dried breadcrumbs 75g (3oz)
- Sweet chilli mayonnaise and green salad to serve (optional)
Directions
Put 4 eggs in cold water, bring to the boil, reduce heat and simmer for 3-4 minutes. Drain and transfer to a bowl of ice-cold water.
In a large bowl, mix together lamb, garlic, ginger, chilli, curry paste, peas and coriander. Season and divide into 4 equal portions.
Carefully peel boiled eggs and press an egg into the centre of each portion of lamb mixture, then gently wrap mixture around each egg until encased in a mixture of 1cm (½in) even thickness. Preheat oven to 200°C/180°fan/Gas 6.
In a bowl, beat remaining egg. Put beaten egg, flour and breadcrumbs into separate small bowls. Dip each lamb portion into flour, then egg, then breadcrumbs to coat.
Transfer to a lightly greased roasting tin and bake for 25 minutes. Serve with sweet chilli mayonnaise and a green salad, if you like.