About this recipe:A vegetarian version of a Scottish speciality, using kidney beans for fibre and a reduced fat content.
1 tablespoon sunflower oil
1 small onion, finely chopped
1 clove garlic, crushed
400g (14oz) canned kidney beans, drained and rinsed
85g (3oz) mature Cheddar cheese, grated
2 teaspoons finely chopped fresh sage
1 teaspoon sesame seeds
1 teaspoon sunflower seeds
Salt and black pepper
4 small eggs, hard-boiled, plus 1 large egg for coating
55g (2oz) dried wholemeal breadcrumbs
Groundnut oil for deep-frying
Mustard sauce to serve
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Method Prep:30min › Cook:15min › Ready in:45min
Heat the oil in the frying pan, add the onion and cook for 4-5 minutes until soft, then add the garlic and cook for a further minute.
Put the kidney beans in a blender or food processor. Add the onion and garlic, cheese, sage, sesame and sunflower seeds, and salt and pepper to taste. Purée until combined.
Divide the mixture into four and, using wet hands, mould each portion evenly around an egg.
For the coating, crack the raw egg into a small, shallow bowl and beat with a little salt. Put the breadcrumbs in a separate bowl. Toss each coated egg in the beaten egg, then in the breadcrumbs. Transfer to a plate and chill for 10-15 minutes.
In a deep-fat fryer, deep-fry the eggs, in 2 batches, for 1-2 minutes until golden. Drain on kitchen paper and serve hot or cold with the mustard sauce and a green salad. variation
Mix 225g (8oz) pork sausagemeat with 2 teaspoons finely chopped sage, thyme or parsley. Shape the mixture around the hardboiled eggs, coat and chill, then deep-fry for 3-4 minutes until golden.