Vegetarian Scotch Egg V DF

30 minutes 10 minutes 6 servings

Making some homemade borlotti bean “sausage” means you can have vegetarian scotch eggs at your fingertips. Perfect to pack along for a classic picnic with a twist. Serve with honey mustard mayonnaise for an extra special treat. 

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  • Borlotti Bean “Sausage”
  • 1 tin Epicure Borlotti Beans
  • 1 teaspoon vegetarian worcestershire sauce
  • ¾ teaspoon fennel seeds
  • ½ teaspoon fine salt
  • ½ teaspoon pepper
  • ½ teaspoon dried sage
  • ½ teaspoon smoked paprika
  • ½ teaspoon Epicure Chopped Garlic
  • 1 small shallot, minced
  • 15g golden breadcrumbs
  • Scotch Eggs
  • 15g plain flour
  • 1 raw egg, beaten well
  • 40g golden breadcrumbs
  • 6 medium sized hard or soft boiled eggs, cooled
  • rapeseed oil, for frying
  • Honey Mustard Dip
  • 4 tablespoons Epicure Classic Mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Epicure honey

The recipe Vegetarian Scotch Egg Kitchen Mode

  • 1

    In a large bowl, tip in the beans, worcestershire sauce, fennel seeds, salt, pepper, sage, paprika, garlic, and shallots. Using a potato masher, mash the beans with the spices until a mostly smooth consistency. Stir in the breadcrumbs until evenly mixed. At this point you can refrigerate until ready to use, and to allow the flavours to develop, but if you’re in a hurry allow to sit for at least 10 minutes to let the mixture come together.

  • 2

    To make the scotch eggs; prepare your station. Tip the flour into a small plate. Beat the egg in a small bowl. And pop the breadcrumbs into a small dish. Divide the “sausage” into 6 equal pieces.

  • 3

    Now to assemble; Coat each boiled egg in flour, shaking off excess. Roll out one piece of the bean mixture between baking paper into a thin rectangle long enough to wrap around the egg widthwise (15cm). Place a floured egg on top and wrap the bean mixture around it. Use your hands to form it gently into a ball shape, until the bean mixture is uniform and smooth. Dip into the beaten egg and then into breadcrumbs to coat. Repeat with remaining bean mixture and eggs.

  • 4

    To cook; Pour the oil in a deep frying pan, or wide saucepan until it is at least 5cm deep. Heat to 160ºC. Carefully place in three scotch eggs. Cook for 3-4 minutes, until golden brown, remove to kitchen paper to drain. Repeat with remaining eggs.