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Soy Scotch Eggs with Onion relish

Ingredients for 4 portions

Per portion: 2872 kJ / 686 kcal

  • 4 eggs, hard boiled
  • 375g pack sausagemeat
  • 5-6 spring onions, finely chopped 
  • 2tsp Kikkoman Soy Sauce
  • 2-3tsp wholegrain mustard 

 To coat:

  • 1 egg, beaten
  • 3-4 tbsp plain flour 
  • 100g dried breadcrumbs
  • 500ml vegetable oil to fry 

 For the onion relish:

  • Knob of butter 
  • 1tbsp olive oil
  • 2 large onions, finely sliced
  • 2 tsp Kikkoman Soy Sauce
  • 2 tsp sugar

Preparation

Preparation time: 40 mins

Heat the oil in a fryer or medium saucepan to 325F/ 170C – or until it sizzles when a cube of bread is thrown in.

Put the sausagemeat in a bowl with the spring onions, soy sauce, and mustard. Mix well.

With damp hands, divide the mixture into 4 balls. Take 1 ball of sausagemeat and flatten it into a patty, then wrap it around a hard boiled egg until it is well covered. Squeeze the edges together gently to seal the egg inside with no gaps. Repeat until all four eggs are covered.

Next have the coating ingredients ready: Put the flour in a shallow bowl or plate, also the beaten eggs in a similar style bowl or dish, and finally the breadcrumbs on a plate. 

Carefully roll each covered egg in first the flour, then the beaten egg and finally coat in breadcrumbs.

Fry the eggs 2 at a time in the hot oil for 4-5mins. Turn them occasionally until they are golden brown and the sausagemeat is cooked.  Lift them out with a slotted spoon and drain on kitchen paper before serving.

Whilst they are cooking make the onion relish:

In a warm frying pan, melt the butter and oil. Add the onion and cook for 4-5mins until softened.

Add the Kikkoman Soy Sauce and the sugar and stir well. Now turn the heat to low, and let cook for 20mins, stirring occasionally, until the onions are brown and gooey. 

Serve warm or cool, alongside the Scotch Eggs.

Who can resist a homemade Scotch egg? Crisp and golden, stuffed with savoury sausagemeat and velvet egg in the centre.  Perfect portable food – pack up a pot of the onion relish and perhaps a cold beer or two.