Onion Bhaji Scotch Eggs
The humble scotch egg and the Indian takeaway: two British institutions that simply needed to come together to create the ultimate teatime snack.
I first saw this combination on the Great British Menu a few years ago and instantly knew it would be a modern day classic. Since then it's cropped up on a select few gastropub menus as well as the odd cookbook and I figured it was high-time I threw my version into the ring... A subtle mixture of spices, good quality sausagemeat and keeping the egg as underdone as you can in the first stage are my top three tips for making this recipe a success!
Onion Bhaji Scotch Eggs
Makes 4 MASSIVE scotch eggs
4 medium free-range eggs
Sunflower oil for deep-frying
20g plain flour
For the scotch egg mixture:
250g British free-range sausagemeat
1 garlic clove, finely chopped
1 small red chilli, finely chopped
10g onion powder
2 tbsp finely chopped fresh parsley
10g fresh ginger, finely grated
1 medium free-range egg yolk
For the bhaji mixture:
60g chickpea flour (also sold as gram flour)
60g plain flour
1 tsp garam masala
1 tsp garlic powder
¼ tsp cayenne pepper
½ tsp ground turmeric
½ tsp ground cumin
½ tsp ground ginger
2 onions, finely sliced
Bring a medium pan of water to the boil and add a pinch of salt. Boil the eggs for 5 minutes. When cooked, remove and refresh in a bowl of ice-cold water. When cool, peel the eggs and set aside.
Combine all the ingredients for the scotch egg mixture in a bowl, then keep in the fridge. 03.For the bhaji mixture, mix all the ingredients in a bowl, then stir in just enough cold water (about 150ml) to produce a thick, smooth batter.
Fill a large heavy-based saucepan three-quarters full with oil and heat over a medium-high heat until it reaches 160°C when tested with a digital thermometer (or drop in a cube of bread – it should gently turn brown). Meanwhile, take a ball of scotch egg mixture roughly the size of an egg. Flatten it in the palm of your hand, then wrap it around one of the eggs. Put the coated egg on a plate. Repeat with the remaining scotch egg mixture and eggs.
Roll each coated egg in flour and dust off the excess. Coat as well as you can with your hands in the bhaji mixture, then carefully lower into the hot oil with a slotted spoon. The onions will spread out and look messy, but that’s fine. Fry the scotch bhajis 1 at a time for 10 minutes, then remove with a slotted spoon and put on a plate lined with kitchen paper to drain the excess oil. Season to taste with salt before serving.
I first saw this combination on the Great British Menu a few years ago and instantly knew it would be a modern day classic. Since then it's cropped up on a select few gastropub menus as well as the odd cookbook and I figured it was high-time I threw my version into the ring... A subtle mixture of spices, good quality sausagemeat and keeping the egg as underdone as you can in the first stage are my top three tips for making this recipe a success!
Onion Bhaji Scotch Eggs
Makes 4 MASSIVE scotch eggs4 medium free-range eggs
Sunflower oil for deep-frying
20g plain flour
For the scotch egg mixture:
250g British free-range sausagemeat
1 garlic clove, finely chopped
1 small red chilli, finely chopped
10g onion powder
2 tbsp finely chopped fresh parsley
10g fresh ginger, finely grated
1 medium free-range egg yolk
For the bhaji mixture:
60g chickpea flour (also sold as gram flour)
60g plain flour
1 tsp garam masala
1 tsp garlic powder
¼ tsp cayenne pepper
½ tsp ground turmeric
½ tsp ground cumin ½ tsp ground ginger
2 onions, finely sliced
Bring a medium pan of water to the boil and add a pinch of salt. Boil the eggs for 5 minutes. When cooked, remove and refresh in a bowl of ice-cold water. When cool, peel the eggs and set aside.
Combine all the ingredients for the scotch egg mixture in a bowl, then keep in the fridge. 03.For the bhaji mixture, mix all the ingredients in a bowl, then stir in just enough cold water (about 150ml) to produce a thick, smooth batter.
Fill a large heavy-based saucepan three-quarters full with oil and heat over a medium-high heat until it reaches 160°C when tested with a digital thermometer (or drop in a cube of bread – it should gently turn brown). Meanwhile, take a ball of scotch egg mixture roughly the size of an egg. Flatten it in the palm of your hand, then wrap it around one of the eggs. Put the coated egg on a plate. Repeat with the remaining scotch egg mixture and eggs.
Roll each coated egg in flour and dust off the excess. Coat as well as you can with your hands in the bhaji mixture, then carefully lower into the hot oil with a slotted spoon. The onions will spread out and look messy, but that’s fine. Fry the scotch bhajis 1 at a time for 10 minutes, then remove with a slotted spoon and put on a plate lined with kitchen paper to drain the excess oil. Season to taste with salt before serving.
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