What you’ll need:
- 50g Good Hemp Seeds
- 300g sausage meat
- 4 sage leaves, finely chopped
- 1 sprig rosemary, leaves finely chopped
- salt and pepper
- 50g plain flour
- 1 egg, beaten
- 12 quail eggs
- 125g breadcrumbs
- 1 litre vegetable oil
- To begin with place the quail eggs into a pan and cover with freshly boiled water from the kettle. Boil the eggs for 2 minutes and remove from the heat and rinse with cold water.
- Meanwhile, tip the sausage meat into a bowl and add the chopped herbs, salt and pepper and set aside.
- Once the eggs have cooled you can begin to peel them. Remove the shell from all 12 eggs by cracking them on the work surface and rolling them around. Once peeled, set the eggs aside.
- Place the beaten egg, flour and breadcrumbs into separate shallow bowls and add the Good Hemp Seed to the breadcrumbs.
- To assemble the scotch eggs, take a ball of sausage meat, about the size of a large marble and flatten it out on your palm. Take a quail egg and place it in the centre of the meat and pull the sides of the flattened sausage meat up and around the egg rolling it around until the egg is completely covered. Repeat with all 12 eggs.
- Roll the balls into the flour until well coated, dip the balls into the beaten egg mixture shaking off any excess before finally dipping into the breadcrumbs and Good Hemp Seed mixture. Ensure all balls are evenly coated. Cover and place in the fridge until ready to cook.
- Pour the vegetable oil into a deep pan until it is almost halfway full and allow to heat up. When the oil has reached 180C the scotch eggs are ready to cook.
- Carefully drop 6 of the eggs into the oil and cook for 6 minutes until golden brown and crispy. Drain on kitchen paper and repeat with the other 6 eggs.
- Serve straight away so that the yolks of the eggs are still oozy and delicious.
Tip: Add bicarbonate of soda when boiling the quail eggs to make the shells easier to remove
Calories: 212 Protein: 7g Carbs: 15g Fat: 15g Saturates: 4g Fibre: 1g Sugar: 1g Salt: 0.3g