Fish Scotch eggs 2
Fish Scotch eggs 2
This recipe is based on Gill Cox’s recipe; Fish Scotch Egg 1, with Curried Mango and Lime Mayonnaise. It is easy to make and is suitable for people who do not eat meat, but eat eggs and fish. Makes 4.
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Ingredients
| • | 4 eggs |
| • | 300 gm. smoked mackerel, haddock or sole |
| • | 1-2 green chillies, very finely chopped |
| • | 1/2 tsp. salt |
| • | 1 whole egg |
| • | 2 tbsp. mayonnaise |
| • | Juice of 1/2 lemon |
| • | 1 tbsp. coriander leaves, finely chopped |
| • | 2 heaped tbsp. besan or Bengal gram flour |
| • | 1 large slice of bread, crumbed |
Instructions
| 1. | Boil eggs for 10 minutes and cool under running water. Keep aside. |
| 2. | Place everything else in a food processor and blitz. If you do not have a food processor, you can mash everything well by hand too, and make a dough like consistency. |
| 3. | Keep in the fridge for a couple of hours. This helps to set it, as well as mixes the flavours, |
| 4. | Peel eggs. |
| 5. | Divide fish mix into 4 and make balls. |
| 6. | Spread each portion into a 1 cm. thick oblong. |
| 7. | Put one egg in the centre of each, and mould the fish mix around each egg to enclose the egg completely in it. |
| 8. | Refrigerate for an hour or so |
| 9. | Deep fry gently to golden colour or bake in hot oven. |
| 10. | Serve hot or cold, with chutney or sauce of choice. |
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