Our veggie scotch egg has won rave reviews from our meat eating friends and will hold its own with the best of traditional scotch eggs.
We've taken a local free range egg, hard boiled to perfection then covered it with a combination of mixed nuts (including peanuts), beans, onions and garlic, sage and marjoram and then deep fried it in whole-wheat breadcrumbs until golden.
The perfect fast food item for when you're on the go or indulged in a relaxed picnic, they're worth getting the picnic rug out of the back of the shed.
We like to eat ours cut in half with a good dollop of chutney on the side.
After purchase, store the veggie scotch egg in the fridge and use within 3-4 days.
Best served at room temperature but can be served warm, heat the veggie scotch egg in a medium oven 180°C/375°F
or Gas mark 4 for approx 15-20 mins.
Allergens: nuts, peanuts, eggs.
Nuts are an excellent source of Vitamin E and essential fatty acids, which are critical for human health. They are high in protein, with some nearly as protein rich as meat. Nuts are good sources of calcium, phosphorous, magnesium and potassium.
Peanuts are not actually a nut but a member of the legume family, they are the second highest source of pantothenic acid and essential nutrient used to synthesise co-enzyme A and proteins, carbohydrates and fats in the body.
You need more sage in your life when you've been over doing the naughty rich foods; sage stimulates and helps regulate bile flow helping to digest fatty foods. It is also used as an effective treatment for colds, flu and fevers and as a muscle relaxant for nervous disorders.
Marjoram is renowned for its ability to calm stressed nerves and muscles, to relieve insomnia and for bronchial complaints.
Beans are an excellent source of protein and fibre. Beans redue the levels of serum cholesterol and so offer protection against heart disease. They are a great carbohydrate choice for people with diabetes or blood sugar imbalances since they are slowly digested. Beans are low in fat and a good source of calcium, potassium, iron, zinc and many B vitamins.
When we use eggs in our cooking we always use
locally sourced free range eggs.
Eggs are a rich source of protein and omega-3 fatty acids and a range of vitamins and minerals.