Scotch eggs

Onion finely chopped 25 gm

Butter or Oil 10 gm
Mixed herbs 5 gm
Salt, pepper and cumin To taste
Sausage meat 200 gm
Egg (small) hard boiled 3
Milk and Egg wash 2 tbsp
Salt and pepper To taste
Flour 50 gm
Breadcrumbs 100 gm
Method

1. Cook the onion, seasoning and herbs in the fat without colour, and then allow to
cool.
2. Add the onion mix to the sausage meat and half the bread crumbs and mix in
well
3. Divide into three even pieces and using a little flour, make into balls, flatten and
shape round the outside of the hard boiled eggs until they are completely
covered.
4. Roll the eggs in seasoned flour so that the sausage meat is well covered.
5. Roll in the milk and egg wash mix until the flour is coated.
6. Roll in the breadcrumbs so that they stick to the egg wash and the sausage meat
is completely covered.
7. Chill the eggs for 10 minutes.
8. Pour oil into a deep pan until one third full (or use a deep fat fryer) Heat the oil
to 160C. Fry the eggs 2 at a time for 4-5 mins, turning until golden brown all
over. Remove with a draining spoon then transfer to kitchen paper. Cook the
remaining eggs in the same way. Leave to cool.