Cod scotch eggs
An impressive starter of scotch eggs with a twist!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
For the cod scotch eggs
- 1 ciabatta loaf (turned into breadcrumbs) 1/2 for coating and ½ for the filling
- 400 grams mashed potato
- 4 cod loins poached and flaked
- 1 lemon zest
- 100 grams Argentinian prawns blitzed
- 15 grams parsley frozen
- 180 grams vintage cheddar grated
- 1 tbsp English mustard
- Sea salt and cracked black pepper to taste
- 6 eggs poached for 6 minutes 10 seconds
For the coating
- Remaining ½ of the breadcrumbs
- 6 beaten eggs
- 200 grams plain flour
In a large bowl mix all of the cod scotch eggs ingredients together (except for the poached eggs) until well combined.
Divide the mix into 6 balls. Take a ball at a time and push down onto cling film to flatten.
Place a boiled egg into the centre and fold the mix over and around the egg using the cling film to lift the mix.
Once all the eggs have been coated in the mix, place onto a tray and chill for 30 mins.
When ready to coat, place the chilled scotch egg into the flour, egg and then breadcrumbs to coat.
Heat 2 inches of oil in a heavy bottom pan over a medium and use a thermometer to monitor the heat being careful not to take the temperature above 170c, shallow fry the eggs for around a minute until golden.
Finish in a preheated 190c oven for 10 minutes.
Calories: 1292kcal | Carbohydrates: 117g | Protein: 144g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 658mg | Sodium: 1232mg | Potassium: 3448mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1225IU | Vitamin C: 73.5mg | Calcium: 417mg | Iron: 7mg