Scotch Eggs are usually served at festive meals. The eggs are wrapped in cooked mince meat and fried after coating them with egg and bread crumbs. You can find any number of recipes in books and on YouTube. There are one or two recipes using potatoes instead of minced meat, but they are all traditional Indian ‘bonda’ flavoured eggs. Since Scotch Eggs are totally western, I decided to prepare a product that is very similar to western Scotch Eggs but using potatoes so that egg eating vegetarians can consume them as well.
Dill, or Sombu Keerai, is largely unknown to Tamil cooking. I was well into my 30s, when I was introduced to this herb by my Maratha neighbours. Ever since then I have grabbed this whenever I found it in a store and tried to incorporate it into many recipes. By using dill with these scotch eggs, I have avoided the typical coriander leaf based masala, resulting in a mild and western flavour while being a delicious variant of Scotch Eggs.
Eggs provide 13.3g of high quality protein and 173 Calories per 100g (each egg may weigh about 50g). The potatoes and bread crumbs provide carbohydrates, and the oil supplies a very large amount of energy. Since each egg is cut into 2 and served, each portion gives a very high quality protein and medium calorie contribution.
- 6 hard boiled Eggs, shells removed
- 1 large fresh Egg
- 4-5 large Potatoes
- ½ C Maida (Refined Wheat Flour)
- ½ tsp Salt
- ½ tsp Pepper Powder
- 2 C Vegetable Oil, for frying
- ½ C or more soft Bread Crumbs
- ¾ C diced Dill (Sombu Keerai) leaves
Grind to a fine paste
- 1 Onion, sliced
- 2-3 Green Chillies, deseeded
- 1 tsp grated Ginger
- 1 tsp Salt
- ½ tsp Pepper Powder
- Pare the potatoes and chop them coarsely. Boil in 1 ½ cups of salted water.
- When the potatoes are cooked, remove with a slotted spoon and place in a bowl. Mash thoroughly while they are still very hot.
- Mix with the ground ingredients and the diced dill. Adjust salt.
- Season the flour with ¼ teaspoon of salt and ¼ teaspoon of pepper.
- Roll the boiled eggs in the flour. Set aside.
- Divided the mashed potatoes into 6 portions. Make into balls.
- Take a large ball of mashed potatoes and flatten it on your palm.
- Place an egg on the potato and wrap the potato around the egg, evenly covering it. Repeat with the rest of the eggs.
- Beat the fresh egg with ¼ teaspoon of salt and ¼ teaspoon of pepper.
- Place the bread crumbs in a shallow plate.
- Heat the oil in a medium kadai or wok. Do not bring to smoking point.
- Roll the potato balls in the seasoned flour, then in the egg, and then in the bread crumbs.
- Place the ball on a slotted spoon, and gently drop into the oil.
- This will fry very quickly. As soon as lightly browned, turn it over gently and fry for 30 seconds. Remove and drain on absorbent paper.
- Repeat with the rest of the eggs.
- When thoroughly cooled, cut into 2 and serve.
- The surface of the hard-boiled egg is very smooth, and the mashed potato may slide off it. Rolling the eggs in seasoned flour (step 5) makes the surface less smooth, allowing the mashed potato to adhere to it.
- The Scotch Eggs will be heavy. Great care must be taken when lowering them into the hot oil to avoid splashing. Care should be taken when they are turned over so that the coating is not broken.
- I prepare soft breadcrumbs, by pulsing 3-4 bread slices with the edges removed, in a mixie/blender. This uses up leftover bread and gives a nice flavour. You can use store bought dry bread crumbs if you prefer.
- Bread crumbs brown very quickly. Therefore fry the eggs one at a time to avoid burning of the other eggs.
- I use sunflower oil supplemented with rice bran oil for its neutral flavour and cholesterol-lowering properties. You could use any other oil of your choice except gingelly oil (which has an earthy flavour).