Vegetarian Scotch eggs are a pretty yummy take on the great British classic, Scotch eggs. These snacks are usually made with pork sausage meat, but these veggie versions are made with a chickpea mix that's every bit as delicious as the original. Whether you're trying to eat a little less meat, or eat a vegetarian diet, these little balls of yumminess are both kids friendly and super easy to make.
Vegetarian Scotch Eggs
A scotch egg is minced meat, wrapped around an egg. So, we've recreated this as a veggie alternative. It's full of flavor and such a good snack, you can jazz it up and have it with a salad bits, maybe a potato salad and couscous, or just have it as it is on the go.
It's versatile and keeps well for 3 days in the fridge. If you're making these for really little kids, I'd recommend halving the boiled eggs before you wrap them in the chickpea mix. I know when my kids were tiny, a whole egg can was a little daunting: Half an egg is a more manageable size!
Ingredients
These vegetarian scotch eggs are made with ingredients you've likely got in your pantry. I use tinned chickpeas. I find it a bit of of a hassle to soak and wait for dried chickpeas to cook and so I always use tinned. I also keep a fair amount of tinned chickpeas in my store cupboard. I try and have a few days a week where we don't eat meat and chickpeas are a really good staple to replace the meat in loads of meals.
Eggs - I use small eggs. I actually tend to buy large eggs as a rule of thumb but I always buy the small ones for this recipe. Feel free to use whatever you have, but if you're using very large eggs, you may need more chickpea mix to make sure they all have a good amount of mix around them.
Herbs and spices - Herbs and spices make sure these scotch eggs are full of flavor and absolutely delicious for veggies and meat eaters alike. I use Mace, a warm spice that's a lot like Nutmeg, along with a little coriander and onion powder. I use onion powder instead of fresh onion as firstly it's easier and secondly it helps to keep the mixture drier. The mix needs to be workable but not too wet, so using powder helps with this.
Crispy breadcrumbs - A distinguishing factor of a good scotch egg is the crispy crumb, and these don't disappoint. The crumb is crispy and crunchy and adds a great texture to the eggs. It also holds the whole thing together!
What To Eat With Scotch Eggs
Half the time we have these on their own, as snacks, straight from the fridge when we're peckish! The other half, they form part of a cold lunch. I'll add one of the follwing to make these into a more substantial lunch:
- Green salad
- Couscous
- Raw carrot sticks and hummus
- Potato salad
How To Make Vegetarian Scotch Eggs
Ingredients
- 4 + 1 Small Eggs 4 eggs for scotch eggs + 1 for whisking before bread crumbing
- 1 Can Chickpeas Organic, drained
- ½ tsp Onion powder
- ? tsp Mace (spice)
- ½ tsp Ground Coriander (herb)
- 2 Slices Wholemeal bread
- 2 tbsp Flour
- Olive oil In a spray dispenser
- Salt & Pepper
Instructions
- Heat your oven to 190/350
- Put a pan on the stove top to boil. Add the eggs once the water is boiling and boil for 4-5 minutes. Take off the heat after this time and fill the pan with cold water. Leave the eggs in the pan to cool down
- Put your Wholemeal bread into a. blender and blend until you have breadcrumbs. Put them into a separate bowl and place to one side
- Drain and rinse the chickpeas and put them in the blender. Add the Mace, Coriander and onion powder. Season with salt and pepper. Blend until you have a smooth-ish mix. If the mix is too dry, add a tablespoon of water, one at a time, until you can blend it into a smooth mix.
- Put the flour in a bowl, and whisk an egg in another bowl. Get the breadcrumbs and have the bowls next to one another
- Peel your boiled eggs and pat them dry with kitchen paper
- Take a portion of your chickpea mix and 'wrap' it around one of the eggs. Use your hands for this. It's gonna get messy! Once one is done, cover it in flour, then dip it in the whisked egg and finally place it in the breadcrumb bowl. Make sure it's all covered in bread crumbs and put it on a baking sheet
- Repeat for all eggs
- Spray the eggs with olive oil and bake for 20 minutes
- Eat these hot or cold. Enjoy!
More Clean Eating Vegetarian Recipes
Vegetarian Scotch Eggs Recipe (To Print)
Vegetarian Scotch Eggs
Ingredients
- 4 + 1 Small Eggs 4 eggs for scotch eggs + 1 for whisking before bread crumbing
- 1 Can Chickpeas Organic, drained
- ½ teaspoon Onion powder
- ? teaspoon Mace (spice)
- ½ teaspoon Ground Coriander (herb)
- 2 Slices Wholemeal bread
- 2 tablespoon Flour
- Olive oil In a spray dispenser
- Salt & Pepper
Instructions
- Heat your oven to 190/350
- Put a pan on the stove top to boil. Add the eggs once the water is boiling and boil for 4-5 minutes. Take off the heat after this time and fill the pan with cold water. Leave the eggs in the pan to cool down
- Put your Wholemeal bread into a. blender and blend until you have breadcrumbs. Put them into a separate bowl and place to one side
- Drain and rinse the chickpeas and put them in the blender. Add the Mace, Coriander and onion powder. Season with salt and pepper. Blend until you have a smooth-ish mix. If the mix is too dry, add a tablespoon of water, one at a time, until you can blend it into a smooth mix.
- Put the flour in a bowl, and whisk an egg in another bowl. Get the breadcrumbs and have the bowls next to one another
- Peel your boiled eggs and pat them dry with kitchen paper
- Take a portion of your chickpea mix and 'wrap' it around one of the eggs. Use your hands for this. It's gonna get messy! Once one is done, cover it in flour, then dip it in the whisked egg and finally place it in the breadcrumb bowl. Make sure it's all covered in bread crumbs and put it on a baking sheet
- Repeat for all eggs
- Spray the eggs with olive oil and bake for 20 minutes
- Eat these hot or cold. Enjoy!
