When I first started adding my recipes to this blog I didn’t think how varied the readers would be. I have received some lovely comments including some from my vegetarian friends who said they never starve when they visit and I should think about posting a vegetarian alternative to the meat-based recipes that I add.
There are of course many types of vegetarians, some based on ethical or health reasons, have decided to remove all meat and in some cases, fish from their diet. Some are selective, my daughter was vegetarian from her early teens until she was in her late 20s then one day out of the blue the smell of a Sunday dinner with roast beef became just too much for her, although I have heard she could sometimes be found at the ‘roach coach’ after a pub crawl or a night at the Agincourt guzzling greasy burgers dripping with onions and ketchup. So I thought it would be nice if I added a recipe for Scotch Eggs which can be very easily adapted for the non-meat eater.
Scotch Egg Recipe
300g minced pork
1 onion finely diced
salt and cayenne pepper to taste
Good pinch ground nutmeg
2 teaspoons dried herbs, I like sage or mixed herbs Salt and pepper to season
100g Breadcrumbs (home-made is best but you can use those orange ones that come in packs)
- Soft boil the six eggs for around seven minutes and then shell.
- Fry the onion over a low heat until they are soft
- Place all of the ingredients except the eggs in a bowl mix well then divide into six portions.
- Take a handful of the mixture and work it into a ball then place on a piece of clingfilm and flatten.
- Place a boiled egg in the centre and work the mixture around the egg until it is completely covered. Repeat with the other eggs.
Beat the raw eggs with a little milk and dip each of the scotch eggs in the beaten egg. Coat with flour, dip again and coat with the breadcrumbs (as we did in the Chicken Kiev recipe)
and either fry for a couple of minutes in a deep fat fryer or if like me you don´t have a fryer then bake in a preheated oven at 180C until golden – about 8 minutes. Serve warm.
No Meat Scotch Egg Recipe
The difference between these and the version above is that the minced pork is replaced with 8oz dry weight red lentils plus 8oz fresh breadcrumbs and 1 raw egg.
Start by boiling the lentils and drain well. When the lentils are cool enough to work with, add some breadcrumbs until it looks something like short crust pastry. Add the herbs and seasoning to taste, then add the egg to bind the mixture together. Then make and bake exactly the same as the meat version until golden.
You can always adapt this recipe to suit your own taste by adding different spices such as curry powder for a totally different flavour.