Vegan Scotch Eggs
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| We’ve made this vegan version of a very popular British dish for British Food Fortnight, but of course, it’s tasty all year round. |
Time
prep 0:20
total 0:50
Ingredients
For the “Egg Yolk”
80g/2.5oz mashed potatoes
2 tsp. curry powder
pinch of salt
pinch of pepper
For the “Egg White”
210g/7.5oz white rice
150ml/5fl oz coconut milk
150ml/5fl oz water
pinch of salt
For the “Meat Crust”
1 tbsp. flaxseed meal
2.5 tbsp. water
1 x 425g/15oz can red kidney beans
2 tbsp/10g cilantro/coriander
1 tbsp. cumin powder
80g/2.5oz gluten-free flour
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Instructions
1.Boil potatoes until fork tender.
2.Mash potatoes with curry powder in a bowl. Season with salt and pepper then set aside.
3.Combine rice, water, and coconut milk in a pot. Bring to a boil while stirring constantly. Reduce to a simmer, cover, and cook for 15 minutes.
4.Combine flaxmeal and water in a small bowl and leave to bloom for 5 minutes.
5.Process red kidney beans, cumin powder, flaxmeal mixture, salt, and pepper into a paste in the food processor.
6.Transfer to a bowl together with the chopped cilantro and GF flour. Mix into a dough.
7.Form the scotch eggs. Roll cooked coconut rice into balls, making an indentation in the middle. Fill the dent with a scoop of the curry mashed potatoes and seal with more rice. Enclose the rice balls with a layer of the bean mixture.
8.Sear in a lightly oiled skillet and bake in at 180C/360F for 15 minutes.
Author's Comments
If you would like to see the original recipe, this can be found here: http://www.mynutricounter.com/vegan-scotch-eggs/