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.
Course: Healthy Snacks, Lunchbox, lunchboxes
Cuisine: Clean Eating, snacks
Keyword: vegetarian scotch eggs
Servings: 4people
Author: Stephanie
Ingredients
4 + 1SmallEggs4 eggs for scotch eggs + 1 for whisking before bread crumbing
1Can Chickpeas Organic, drained
½tspOnion powder
?tspMace (spice)
½tspGround Coriander(herb)
2SlicesWholemeal bread
2tbspFlour
Olive oilIn 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 tbsp 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