Vegetarian Scotch eggs

    45 min

    A vegetarian version of a Scottish speciality, using kidney beans for fibre and a reduced fat content.

    6 people made this

    Serves: 4 

    • 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

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. 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.
    2. 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.
    3. Divide the mixture into four and, using wet hands, mould each portion evenly around an egg.
    4. 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.
    5. 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.

    Nutrients per serving

    Vitamins B12, B6, B1, B2

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    Reviews in English (1)


    Not sure what I did wrong, but the Eggs undressed themselves while cooking! Both the Egg and the scotch tasted great. I will try again  -  29 Jun 2014