Potato, Beef and Bacon Scotch Eggs
Serve up this delicious and simple egg dish by Adrian Richardson.
- 1 hour 10 minutes
- 2 servings
- Mince Mixture:
- 500 grams beef mince
- 2 spring onions, chopped finely
- 2 tablespoons soya sauce
- ½ bunch of parsley leaves, roughly chopped
- ½ bunch of chives, roughly chopped
- ½ bunch of thyme, roughly chopped
- 1 jalapeno, chopped
- 2 tablespoons mustard
- Salt and pepper to taste
- 2 rashers bacon (chopped into small pieces)
- 1 boiled potato, grated
- 2 soft boiled eggs
- 1 cup plain flour
- 3 eggs, whisked
- 2 cups panko
- ¼ cup sesame seed
- Oil for frying
- Tomato Ketchup (optional)
- 1 Cucumber, deseeded and chopped
- Tomatoes, chopped
- ½ bunch baby chives
- Olive oil
- Lemon juice
- Salt and pepper
- Mix all of the mince mixture together until combined well. Divide the ingredients into 2 balls and flatten them on pieces of cling film. Add the bacon and grated potato into the centre of the flattened mixture. Finish with a soft boiled egg in the centre and tie up the sides of the cling film, form it into balls, place them into bowls and allow to set in the fridge. Cool for 30 mins.
- Coat the balls in the plain flour, roll them in the whisked eggs, then panko crumbs, and double crumb the balls in the eggs and panko crumbs again.
- Carefully fry in oil at 170C for 8-10 minutes until cooked and golden brown. Serve warm, on some fresh salsa and the aim is for the eggs to be still be soft boiled.
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