0 added
Item price
£1.30Price per unit
21.7p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Bring a large pan of water to the boil, then add 6 eggs and cook for 6 minutes. Transfer to a bowl of iced water to stop the cooking, set aside for 10 minutes, then peel.
Add the mince, mango chutney, curry and chilli powders, coriander and salad onions to a large bowl. Season well and mix thoroughly using your hands until evenly combined.
Put the flour onto a small rimmed tray. Divide the mince mixture into 6 portions and, with lightly oiled hands, form into balls, then press into large flat discs. Place a peeled egg onto a disc of mince and fold the chicken over the egg, fully encasing it. Roll the formed Scotch eggs in the flour, then refrigerate for 1 hour or so, to firm up the eggs slightly, making them easier to handle.
Beat the remaining egg into a shallow bowl. Add the breadcrumbs, coconut and turmeric to another shallow bowl and mix until evenly combined. Working with 1 Scotch egg at a time, coat in the beaten egg, then transfer to the breadcrumbs and roll to fully coat. Transfer to the tray.
Pour the oil into a large saucepan until ⅔ full. Heat until the oil reaches 160ºC (see tip if you don’t have a thermometer). Once at temperature, reduce the heat slightly. Fry the Scotch eggs, 2 or 3 at a time, depending on how many will fit in the pan, for 5 minutes, or until golden brown and the chicken mince is fully cooked with no pink meat and juices that run clear. Transfer to a plate lined with kitchen paper to soak up any excess oil. Repeat until all the Scotch eggs are cooked.
To make the coronation mayonnaise, mix all the ingredients together in a medium bowl. To serve, add a spoonful of coronation mayonnaise to small plates. Cut the Scotch eggs in ½, place on top of the mayonnaise and finish with a sprinkling of chopped coriander.
If you don’t have a thermometer, the oil is ready when a small piece of bread takes around 30-40 seconds to fry to a golden brown.
Typical values per item when made using specific products in recipe
Energy | 2,335kJ/ 561kcals |
---|---|
Fat | 40g |
Saturated Fat | 7.4g |
Carbohydrates | 22g |
Sugars | 5g |
Fibre | 1.9g |
Protein | 28g |
Salt | 0.7g |
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