These Pea and Broad Bean Scotch Eggs with Sesame Crumb and Tamarind Chutney are the perfect veggie-friendly finger food! Plus you’ll be the envy of your friends with this unique and insPEArational recipe
You’ll need some of these!
Give them a try, they’re pealicious!
Marrowfat Pea & Broad Bean Scotch Egg
Ingredients
Pea Mix
300g Batchelors Marrowfat Peas
200g broad beans
50g spinach
100g mature cheddar
6x eggs
10g chives
1/2 tsp of salt
Pinch black pepper
Scotch Egg Coating
3x eggs
350ml milk
350g flour
350g panko breadcrumbs
150g toasted sesame seeds
Chutney
500g diced red onion
350g brown sugar
150ml white wine vinegar
3x garlic cloves
1 tsp salt
100ml water
50g tamarind paste
10g black treacle
Method
- For the eggs: Soft boil 6 eggs and leave to cool fully under running cold water
- Peel the eggs carefully so not to break them
- Drain the marrowfat peas of any liquid
- Pour all the ingredients for the pea mix into a food processor and blend until smooth
- Split the pea mix into 6 and mould the mix around the cooled & peeled eggs
- To coat the eggs – roll in flour, coat in beaten egg and milk mix, coat in the breadcrumb and sesame seed mix
- Deep fry until golden and hot in the centre but the egg is still runny
- For the chutney: Lightly fry the red onion in a teaspoon of oil until soft
- Add in all the other ingredients and simmer until combined and a thick consistency – approx. 15 minutes
RELATED RECIPE
Yeah, that’s right there’s more to mushy peas than fish and chips and just being on the side of a plate. We would definitely recommend the mushy pea fritters… go on treat yourself.
