recipes
Tuna scotch eggs
2022-03-12
Ingredients
- 5 large eggs (Le Naturelle)
- 2 tins tuna in oil, drained (Blue Angel)
- 150g Greek cheese (Emborg)
- 2 tbsp. chopped fresh mint
- 2 tbsp. chopped black olives
- 1 spring onion, finely chopped
- Salt and pepper to taste
- 3-4 tbsp. plain flour (Lamb brand)
- 150g dried breadcrumbs (Tipiak)
- Vegetable oil for frying
- Few salad leaves for serving
For the dip
- 2 tbsp. vegan mayonnaise (Hellman’s)
- 1 tbsp. Greek yoghurt
- 1tbsp chopped capers
- 1 tsp lemon zest
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Method
Start by boiling 4 eggs in a pan of boiling water for just 7 minutes. Immediately drain and chill in cold water. When cooled down, peel. Meanwhile, blitz together the tuna and Greek cheese. Place into a bowl and stir in the mint, olives, spring onion and season well with salt and pepper. Press this mixture around the 4 cooked eggs evenly and freeze for 30 minutes. When ready, dip the eggs in the flour, then the remaining egg lightly beaten, followed by the breadcrumbs. Immediately fry in hot vegetable oil till golden brown. Serve with fresh mixed salad leaves.
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