40 mins
Spicy Snack Eggs
Recipe by Graham
Spicy Snack Eggs are a great cold addition to a buffet, with a salad, in a picnic, as a snack or hot with French Fries. Just like Vegetarian Scotch Egg, there's no meat involved in the making of Spicy Snack Eggs, but the difference lies in the use of Korma paste (a mild curry paste) and the addition of crushed cashew nuts; meaning that vegetarians don't have to miss out on good tasting nibbles. (with just 340 kcalories per serving, these eggs are also ideal if you are watching your weight)
Spicy Lamb Chops 
Spicy Vegetable Tagine Ingredients for Spicy Snack Eggs
Currently displaying quantities in US Imperial Measurements
How to Cook Spicy Snack Eggs
- Peel and finely chop the onion. Peel and grate the carrots. Finely chop the cashew nuts. Cut the crusts off the bread and crumble the remaining 7oz (200g) soft bread between your fingers to make small breadcrumbs (if you have a food processor, you can use the chopper attachment for this, but don't chop the bread too fine).
- Place 6 of the eggs in a pan of cold water and bring to the boil. Boil for exactly 4 minutes, then cool quickly in cold water. It's important to under-boil the eggs so they aren't overcooked by the time they've passed through the baking stage. However, they need to be cooked enough for you to remove the shells. So once the water starts to boil, continue boiling (NOT simmering) for precisely 4 minutes. This should be enough for the egg to be firm enough to 'peel' without being fully cooked hard. Immediately cool under cold water to stop the eggs cooking any further.
- While the eggs are cooling, heat the oil in a frying pan, add the chopped onion and gently sweat for 5 minutes. Add the grated carrot and cook for a further 10 minutes until soft. Stir in the Korma paste and fry for a few minutes more so the onion and carrot can fully absorb the flavour of the spices. Stir in the breadcrumbs, then, when the mixture is cool, beat the remaining egg and add it to the mix to make a paste.
- Remove the shells from the part-cooked eggs and divide the bread-onion-carrot mixture into six. Flatten each portion with your hands and wrap them around each egg - the mixture will seal well as you press it together. Roll the eggs in the crushed cashews and chill until ready to cook. (They can be kept in the fridge overnight, if you want to prepare them beforehand).
- Bake in a preheated moderately hot oven (Mk 5 - 375ºF - 190ºC) for 15-20 minutes. Cool for 5 minutes, then carefully cut in half using a very sharp knife. Serve with a bowl of mango chutney and a salad to make a main meal.
GRAHAM'S HOT TIP:
Rolling shelled eggs in a little flour can help your bread-onion-carrot mixture to stick. Also, if the mixture clings to your hands instead of the egg, rub your hands with a drop of sunflower oil.
Reviews of Spicy Snack Eggs
| January 28 2013 How very clever! I love it! Always wondered how to veggie up a scotch egg and now I know! Yum. They look absolutely gorgeous and it's good that there are no strange ingredients in the recipe, pretending to be tasting like meat. This is a keeper for sure. dakotaS (1 review) |
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Spicy Snack Eggs are a great cold addition to a buffet, with a salad, in a picnic, as a snack or hot with French Fries. Your choice!
