Ingredients
Method
- 4 large free-range eggs
- 1 x 400 g can chickpeas, drained and rinsed
- 1 small red onion, chopped
- 2 garlic cloves, chopped
- 50 g flour
- sea salt and freshly ground black pepper, to taste
- 1 lemon, zested
- 1 t smoked Spanish paprika
- 1 free-range egg white, beaten
- 80 g breadcrumbs
- oil, for frying
Method
Ingredients
1. Boil the eggs for 6 minutes. Allow to cool in iced water, then gently peel and leave in the water until ready to assemble.
2. Blend the chickpeas, onion and garlic in a blender until a paste forms. Season, add the lemon zest and paprika.
3. Lightly dust the eggs in flour, then cover the egg with the chickpea paste. Coat each egg in flour again and dip in the egg white, then roll in the breadcrumbs and repeat once more to double crumb. Fry until golden.
Loved this recipe! Great healthier take on a Scotch egg. Only tricky bit is getting the filling around the egg so I patted it out on some clingfilm first and then rolled the egg up in a little filling blanket. I cooked them in the air fryer (for about 18 mins) rather than deep frying to make them even healthier and they were delicious served with coriander and a bit of chilli sauce.