Lunch Box Fillers - Tiffin Eggs |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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These are a vegetarian version of Scotch eggs. Originally the eggs are encased within sausage meat in this version they are cased in breadcrumbs and carrots. They will keep in the fridge for a couple of days. From the BBC Ingredients:
7 large eggs |
2 tablespoons olive oil |
1 onion, chopped |
250 g grated carrots |
2 tablespoons korma curry paste |
200 g granary breadcrumbs |
85 g roasted cashews |
Directions:
1. Put 6 of the eggs in a pan of cold water and bring to the boil. Boil for 5 minutes, then cool quickly in cold water. Carefully shell.
2. While the eggs are cooling, heat the oil, fry the onion for 5 minutes, then add the carrot and cook for 10 minutes more until soft. Stir in the curry paste and fry for a few minutes more. Stir in the bread, then, when the mixture is cool, beat the remaining egg and stir in with seasoning to make a paste.
3. Divide the mixture into 6 and flatten with your hands (wetting them makes this a bit easier), then use to wrap round each egg - the mixture will seal well as you press it together. Roll in the cashews and chill until ready to cook. The prepared eggs can be kept in the fridge overnight.
4. Heat oven to 190°C/fan 170°C/gas 5, then bake the eggs for 15-20 minutes Cool for 5 minutes, then carefully cut in half using a very sharp knife.
5. Serve with a bowl of mango chutney and a salad to make a main meal if desired.
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