Scotch Eggs with Minted Pea Purée

Main Dishes | Scottish cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Scotch eggs with minted pea purée

Ingredients

Lean Beef - 26.5 oz
Chicken Egg - 8 pieces
Dill - 1.2 oz
Wheat Flour - 7.1 oz
Breadcrumbs - 7.1 oz
Scallions - 1.8 oz
Mint - 1.8 oz
Butter - 2.8 oz
Frozen green bean pods - 10.6 oz
Vegetable Oil - 1 qt
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Place 6 eggs in cold water, bring to a boil, and then boil for 3 minutes.

Step 2

Combine the minced meat, dill, salt, and pepper.

Step 3

Beat the remaining eggs lightly with a fork. Peel the boiled eggs, roll them in flour, and wrap them in the minced meat. Dip them in the raw eggs, then in breadcrumbs, again in the eggs, and finally in the breadcrumbs.

Step 4

Fry in hot oil until golden brown. Transfer to paper towels to remove excess fat, then place in an oven preheated to 374°F for 15 minutes.

Step 5

Chop the green onion and mint coarsely. In a skillet, melt 30 g of butter, add the onion, and sauté for 3-4 minutes. Then add the mint and cook for another 2 minutes. Add the peas, stir, cover with a lid, and simmer for 5-10 minutes.