stack of vegetarian scotch eggs, one ope to show the inside

Vegetarian Scotch Eggs

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These Vegetarian Scotch Eggs are the perfect alternative to your classic scotch eggs. First created by Fortnum & Mason in 1738, they remain a go-to snack for travellers and can be found at many food markets.

Typically, scotch eggs are made by wrapping sausage meat around a hard-boiled egg, coating it in breadcrumbs, and deep-frying. However, simply substitute the sausage meat with delicious mushroom duxelles for a meat-free option. This versatile ingredient is perfect for whipping up a scrumptious vegetarian snack.

If you are looking for the perfect gluten-free breadcrumbs, try to toast and blend our breadsticks, they are simply perfect!

If you have a penchant for savoury snacks, you might also want to try our fishcake recipe or mini tart made with courgette and cheese.

Ingredients

For 8 scotch eggs, prep time 30 minutes, cooking time 10 minutes

  • 8 very soft-boiled eggs
  • 1 egg for coating
  • 500g mushrooms
  • fresh thyme
  • 250g gluten-free crumbs (dry and toasted)
  • 1 handful of parsley
  • 2 garlic cloves
  • Salt and pepper

Method

1 – Slice and cook the mushrooms until soft; add salt, pepper, and fresh thyme. Put the mushrooms, parsley and garlic in a blender and blitz until you get a rough paste – it doesn’t have to be too smooth.

2 – Spread the mushroom paste on parchment paper once it has the right consistency. Coat the soft-boiled eggs with the mushroom pate, be gentle as the eggs may break. Lay the eggs on a lined tray and set them in the fridge for at least 2 hours.

3 – Once the eggs are set in the fridge, pane them for frying: coat the eggs in flour, then in a beaten egg and the breadcrumb; repeat the last two steps to get a double coating and protect the eggs better.

4 – Deep-fry the scotch eggs in plenty of hot oil until golden brown. Serve these vegetarian scotch eggs with mustard or ketchup.

Tips

  • The key for a soft-boiled egg is to cook the eggs in boiling water for 5 minutes, then cool them quickly in a water bath with plenty of ice. Peel the eggs as soon as possible.
  • Double coating the eggs will prevent breakage and safer deep-fry.

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