Wicklewood's Gluten Free Scotch Eggs
- Reviews 1
Ready In: 35 mins
Yields: 4 eggs
Ingredients
- 4 free range eggs, hard boiled and shelled
- 2 free range eggs, beaten
- 10 ounces gluten free sausage meat
- 2 teaspoons fresh thyme leaves, chopped
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons fresh chives or 1 spring onion, finely chopped
- seasoning
- 2 ounces rice flour, seasoned
- 4 ounces gluten free breadcrumbs
- oil (for frying)
Directions
- Preheat oven to 180c.
- In a bowl, mix the sausage meat with the herbs and season well and divide into four portions.
- Prepare 3 shallow bowls, one containing the seasoned rice flour, one for the beaten eggs, and the other breadcrumbs.
- Take a boiled egg; roll it in the flour,.
- Cover the egg in a sausage meat portion.
- Roll it in the beaten egg and then in the breadcrumbs.
- Repeat this process for all the boiled eggs, set aside for five minutes.
- Double dip the eggs in the beaten egg and breadcrumbs one more time for extra texture.
- In a heavy based pan, heat the oil and, place the eggs in the oil and fry gently, turning regularly, for 5-6 mins or until they are golden brown and crispy
- Transfer to a baking sheet and cook in a preheated oven for a further 10 minutes.
- Serve hot or cold.
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