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Marrowfat Pea & Broad Bean Scotch Egg

 

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

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You’ll need some
of these!

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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

1

For the eggs: Soft boil 6 eggs and leave to cool fully under running cold water

2

Peel the eggs carefully so not to break them

3

Drain the marrowfat peas of any liquid

4

Pour all the ingredients for the pea mix into a food processor and blend until smooth

5

Split the pea mix into 6 and mould the mix around the cooled & peeled eggs

6

To coat the eggs – roll in flour, coat in beaten egg and milk mix, coat in the breadcrumb and sesame seed mix

7

Deep fry until golden and hot in the centre but the egg is still runny

8

For the chutney: Lightly fry the red onion in a teaspoon of oil until soft

9

Add in all the other ingredients and simmer until combined and a thick consistency – approx. 15 minutes