Vegan Scotch Eggs
recipe Image
 
Preparation Time : 15-20 mins

Cooking Time : 20-30 mins

Serves : 3-4
Ingredients:

    For the “Egg Yolk”

    80g/2.5oz mashed potatoes
    2 tsp. curry powder
    pinch of salt
    pinch of pepper

    For the “Egg White”

    210g/7.5oz white rice
    150ml/5fl oz coconut milk
    150ml/5fl oz water
    pinch of salt

    For the “Meat Crust”

    1 tbsp. flaxseed meal
    2.5 tbsp. water
    1 x 425g/15oz can red kidney beans
    2 tbsp/10g cilantro/coriander
    1 tbsp. cumin powder
    80g/2.5oz gluten-free flour

Method:
  1. Boil potatoes until fork tender.
  2. Mash potatoes with curry powder in a bowl. Season with salt and pepper then set aside.
  3. Combine rice, water, and coconut milk in a pot. Bring to a boil while stirring constantly. Reduce to a simmer, cover, and cook for 15 minutes.
  4. Combine flaxmeal and water in a small bowl and leave to bloom for 5 minutes.
  5. Process red kidney beans, cumin powder, flaxmeal mixture, salt, and pepper into a paste in the food processor.
  6. Transfer to a bowl together with the chopped cilantro and GF flour. Mix into a dough.
  7. Form the scotch eggs. Roll cooked coconut rice into balls, making an indentation in the middle. Fill the dent with a scoop of the curry mashed potatoes and seal with more rice. Enclose the rice balls with a layer of the bean mixture.
  8. Sear in a lightly oiled skillet and bake in at 180C/360F for 15 minutes.