WOODLAND CRISPY SCOTCH EGGS

Woodland Crispy Scotch Eggs

Serves 6

 

INGREDIENTS

6 large Woodland eggs, hard boiled and shelled
45ml/3 tbsp seasoned plain flour
few drops of Worcestershire sauce or Tabasco
350g/12oz low fat sausage meat
2 large Woodland eggs, beaten
75g/3oz natural dried breadcrumbs, brown or white
vegetable oil for deep fat frying

 

 

METHOD

1. Toss the hard boiled Lion eggs in the seasoned flour.

2. Mix the Worcestershire sauce with the sausagemeat.  Divide the sausagemeat into six equal pieces shaping them into 10cm/4” diameter rounds.  Wrap the sausagemeat around each egg and seal well.

3. Dip into the seasoned flour, beaten eggs and roll in the breadcrumbs.  Repeat twice, then chill for 10 minutes.

4. Fry in batches at 180oC/350oF for about 7-9 minutes turning occasionally or until golden brown.

5. Drain well on kitchen paper.  Leave to cool.  Serve warm or cold with salad.