These are sort of like healthier spicy vegetarian “scotch eggs” (Google it!). They are great as a first course, a brunch or even just in place of a sandwich in a packed lunch. They are delicious fresh from the oven and cold from the fridge. I got the original recipe from a magazine and although the basic idea of the original recipe is the same
I prefer my version.
- 1/2 tsp salt
- 1 tsp curry powder
- 1 tsp garam masala
- 1 tsp chili powder
- 1 tsp olive oil
- 2 TBSP tomato paste
- 6 small hardboiled eggs, freshly cooked and shelled ( warm or at room temprature, don’t use cold eggs!)
- 1 TBSP olive oil
- 1 small red onion, very finely sliced
- 7oz/200g finely grated carrot (aprox. 4 to 5 medium)
- 3.5oz/100g finely grated zucchini/courgette (aprox. 1 large)
- Few pinches of salt
- 7oz/200g quality whole wheat/whole meal bread (aprox. 5 slices)
- 1 raw egg, beaten
- 3oz/80g roasted salted cashew nuts
Make the spice paste first: Put the spice paste ingredients (salt, curry powder, garam masala, chili powder, olive oil and tomato paste) into a small bowl and stir together with a small whisk or a fork. Stir until well combined and smooth then set aside at room temperature while you go on with the rest of the recipe.
- Put the cashews into a food processor and process into fine crumbs, decant them onto a wide flat bowl or plate with a lip. Set aside until needed.
- Put the bread (crust and all) into a food processor and pulse until you have fine crumbs, set aside until needed.
- Set a large pan over high heat, once hot turn down to medium low.
- Add the oil and onions, sprinkle over a pinch of salt. Toss the onions in the oil and saute them gently for 5 minutes.
- After 5 minutes add the carrots to the onions with another pinch of salt and saute for another 5 minutes.
- Add the zucchini and one last pinch of salt, saute gently for 5 more minutes. The vegetables for the vegetable mixture should be soft and cooked through but not browned.
- Turn the heat up to medium and add the spice paste, fry the paste with the vegetable mixture stirring constantly until the spice paste is distributed evenly throughout the vegetables.
- Turn off the heat and empty the mixture into a large mixing bowl.
- Add the bread crumbs, then using a wooden spoon work the bread crumbs into the vegetable mixture, it takes time and it will seem very dry (do not add anything at this stage!) but just keep going and after a few minutes it will all come together. Smooth the mixture out and leave to cool for at least 10 minutes.
- Preheat the oven to 375f/190c and line a baking sheet with parchment paper.
- Once the vegetable mixture has cooled for 10 minutes, add the raw beaten egg and mix until well combined. Divide the mixture into 6 equal portions.
- I highly suggest using disposable gloves for this next part! – Take one portion of vegetable mixture and pat it flat. Place one hard boiled egg in the middle and bring the mixture around to surround the egg then seal the mixture to itself. Squeeze the covered egg gently in between both your hands to compact the mixture around it, then smooth by rolling between both hands.
- Roll into the cashews, coating well Set onto a baking sheet and repeat with the rest of the eggs.
- Bake in the preheated 375f/190c oven for 20 minutes.
Makes 6 – Serve hot, warm or cold. Tastes great with a side of yogurt sauce dip, mango chutney or if you are my husband ketchup.
- Don’t use the “approximately” measures, they are only a guide for your shopping list.
- Don’t use white bread or cheap “air” wheat bread for the vegetable mixture, it will make it gummy and wreck the over all flavor of the dish.
- These will keep for about 5 days in the fridge in an airtight container (like Tupperware), I don’t recommend wrapping these in plastic wrap as they tend to “sweat” and go soggy.
- Use disposable gloves to assemble these! You can use your bare hands but the vegetable mixture sticks to them and it may stain your skin.