Pakistani Scotch Eggs
A spicy take on a British Scotch Egg.
Ingredients
Scale
- 6 eggs, boiled and shelled, aim for soft boiled
- 1 tbsp coconut oil
- 1 medium sized onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1cm piece of ginger, grated
- 1/2 tsp chilli powder
- 1 tsp salt
- 1/2 tsp Garam Masala
- 1/2 tsp turmeric
- 1 tsp cumin powder
- 1/2 tsp ground coriander
- 4 sprigs of coriander or mint, finely chopped
- 500g beef mince
- 1 cup flour
- 1 egg, beaten
- 1 1/2 cups dried breadcrumbs
- Sunflower oil to deep fry
- Kasundi, coriander leaves to serve (optional)
Instructions
- Carefully shell the eggs and place aside.
- Heat the coconut oil in a pan over a medium heat
- Add the onions and cook until translucent.
- Add the garlic, ginger, salt, chilli powder, Garam masala, turmeric, cumin and coriander. Cook for 2 minutes until the spices become aromatic.
- Put aside to cool.
- Once the spice mix is cool add the minced beef and the coriander and mix well.
- Wet your hands with water and divide the mince mixture into 6 equal parts.
- Wrap one of these around an egg, ensuring that there are no cracks or uncovered spaces.
- Repeat with the remaining eggs.
- Season the flour with salt and pepper and spread on a plate.
- Put the beaten egg in a bowl
- Add the breadcrumbs to another plate.
- Roll the covered eggs in the flour, dip in the egg and roll in the crumbs.
- Repeat for all the eggs.
- Place in the fridge for 15 minutes.
- Preheat the oven to 170C.
- Half-fill a deep-fryer or a large pan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil’s hot enough). Fry the eggs, in batches, for 2 minutes or until golden. Place the eggs on a baking tray and bake for 10 minutes until the meat is cooked through.
- Serve warm or cold with tomato kasundi and coriander leaves.