Tip! Be careful not to crush the peas too much, or the mixture will become unworkable. Make sure to dry the hard-boiled eggs before adding the pea mixture.
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Pea & mint Scotch eggs
For a vegetarian take on a classic, look no further than this pea & mint Scotch eggs recipe by the National Trust.
Image credit: ©National Trust Images, William Shaw
Brought to you by National Trust
Ingredients
- 1kg (2lb 2oz) garden peas
- 20g (¾ oz) fresh mint, finely chopped
- 5 free-range eggs, hard-boiled and shelled
- salt and pepper, to taste
To coat
- 1 free-range egg, beaten
- 250g (9oz) breadcrumbs
- cooking oil, for frying
Instructions
1
Place the peas in a pan, add 3 tbsp water and place over a low heat. Once the water is boiling, cover the pan and reduce the heat.
2
After a few minutes, stir the peas and use a potato masher to crush them slightly. Continue cooking until the peas are broken down and form chunks.
3
Remove the peas from the pan and place into a bowl. Add the mint, season with salt and pepper, then stir well and leave to chill in the fridge.
4
When the pea mixture is thoroughly chilled, mould it around each of the hard-boiled eggs, pressing to ensure an even coverage. Place on a tray and chill in the fridge for 30 minutes.
To coat
1
Crack the egg into a bowl and beat until the white and yolk are combined. Roll the pea-coated eggs in
the beaten egg mixture, before rolling them in the breadcrumbs. Try to ensure an even coating all over the eggs.
2
Pour the oil into a frying pan to a depth of around 2.5cm (1in). Place over a high heat and, once the oil is hot, add the breaded eggs, being careful not to splash the hot oil. Use a spoon to gently move the eggs around the pan, ensuring they don’t stick and that they’re evenly cooked.
3
Place the cooked eggs on a tray lined with kitchen roll to drain any excess oil.
4
Serve hot or store in the fridge (once they’ve cooled).
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