Scotch Eggs with Pickled Onion Salad
Serves
6
Prep Time
30 min
Cook Time
10 min
Print RecipeIngredients
Scotch Eggs
- 8 eggs
- ⅓ lb (0.2 kg) cremini or white button mushrooms
- 1 ½ cups (375 mL) canned chickpeas, rinsed and drained
- 1 ¼ cups (315 mL) Panko bread crumbs
- 1 tbsp (15 mL) curry powder
- 1 tsp (5 mL) salt
- Oil for deep frying (canola, peanut, etc.)
Curry Mayo (used half of these amounts):
- ½ cup (125 mL) mayonnaise
- ½ tbsp (7.5 mL) white wine vinegar
- ½ tbsp (7.5 mL) lime juice
- ½ tsp (2.5 mL) curry powder
- ¼ tsp (1.25 mL) salt
Pickled Onion Salad
- ¼ cup (60 mL) rice wine vinegar
- ¼ cup (60 mL) sugar
- 1 tsp (5 mL) salt
- 1 red onion
- 3 cups (750 mL) pea shoots
- 1 cup (250 mL) fresh cilantro
Instructions
Scotch Eggs
- Step 1
Boil 6 eggs in their shell for 5 1/2 minutes. Run cold water over eggs until cooled and gently remove the shell. Put aside.
- Step 2
In a food processor, roughly grind the mushrooms. Add the chickpeas and grind finely. Add breadcrumbs, curry powder, salt and remaining 2 eggs. Mix until well combined.
- Step 3
Divide the chickpea mixture into 6 equal portions. Dampen hands and knead a portion of the mixture until it is 1/2 inch thick. Place an egg in the middle and cover with the mixture. Gently hand-roll and seal the cracks by pinching. If the mixture becomes sticky, dampen hands again. Repeat with the remaining eggs and mixture. Set aside while preparing mayonnaise and salad.
- Step 4
In a deep saucepan or casserole, heat oil to 350°F (180°C) and fry eggs for 5 minutes until golden brown. Serve each egg on a nest of the salad with a dollop of curry mayonnaise.
Curry Mayonnaise
- Step 1
In a small bowl, mix all the ingredients. Cover. Can be stored for up to 2 days in the refrigerator.
Pickled Onion Salad
- Step 1
In a small saucepan, gently bring the vinegar, sugar and salt to a boil. Place the onion in a glass bowl or non-reactive bowl (ceramic or stainless-steel) and pour the hot vinegar over the onion. Mix well and cover. Let cool 2 hours or preferably all night.
- Step 2
When serving, combine onion and mixture with pea shoots and coriander. Stir and utilize immediately.
Tips
Prepare the eggs and the mayonnaise up to 4 hours in advance and refrigerate, covered. Fry the eggs just before serving. Pickled onions can be prepared up to a month in advance and stored in the refrigerator. The recipe can easily be doubled and they are delicious served with cold cuts or in sandwiches.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 474 |
| Fat | 25 g |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Carbohydrate | 48 g |
| Fibre | 3 g |
| Sugars | 18 g |
| Protein | 15 g |
| Sodium | 1548 mg |
