Vegan Scotch Eggs

Name: Vegan Scotch Eggs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 eggs
Ingredients: 80 g mashed potatoes; 2 teaspoons curry powder; 1 pinch salt; 1 pinch pepper; 210 g white rice; 150 ml coconut milk; 150 ml water; 1 tablespoon flax seed meal; 2 1/2 tablespoons water; 1 (425 g) can red kidney beans; 2 tablespoons cilantro or 2 tablespoons coriander; 1 tablespoon cumin powder; 80 g flour, gluten-free

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Recipe by hello

We’ve made this vegan version of a very popular British dish for British Food Fortnight, but of course, it’s tasty all year round. Kidney beans are high in both protein, fibre and slow-release carbs which keep blood sugar levels from spiking. Some other bean benefits are vitamin K1 – important for blood coagulation, folate – more commonly known as folic acid which is important during pregnancy – you could say – healthy eggs for healthy eggs!

READY IN: 50mins

YIELD: 4 eggs

UNITS: US

INGREDIENTS

Nutrition

80

g mashed potatoes
2

teaspoons curry powder
1

pinch salt
1

pinch pepper
210

g white rice
150

ml coconut milk
150

ml water
1

tablespoon flax seed meal
2 ¹⁄₂

tablespoons water
1

(425 g) can red kidney beans
2

tablespoons cilantro or 2 tablespoons coriander
1

tablespoon cumin powder
80

g flour, gluten-free

DIRECTIONS

Boil potatoes until fork tender.
Mash potatoes with curry powder in a bowl. Season with salt and pepper then set aside.
Combine rice, water, and coconut milk in a pot. Bring to a boil while stirring constantly. Reduce to a simmer, cover, and cook for 15 minutes.
Combine flaxmeal and water in a small bowl and leave to bloom for 5 minutes.
Process red kidney beans, cumin powder, flaxmeal mixture, salt, and pepper into a paste in the food processor.
Transfer to a bowl together with the chopped cilantro and GF flour. Mix into a dough.
Form the scotch eggs. Roll cooked coconut rice into balls, making an indentation in the middle. Fill the dent with a scoop of the curry mashed potatoes and seal with more rice. Enclose the rice balls with a layer of the bean mixture.
Sear in a lightly oiled skillet and bake in at 180C/360F for 15 minutes.

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