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
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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- 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
- 1 free-range egg, beaten
- 250g (9oz) breadcrumbs
- cooking oil, for frying
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.
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.
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.
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.
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.
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.
Place the cooked eggs on a tray lined with kitchen roll to drain any excess oil.
Serve hot or store in the fridge (once they’ve cooled).
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