Vegan Scotch Eggs

"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!"
 
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photo by hello photo by hello
photo by hello
Ready In:
50mins
Ingredients:
13
Yields:
4 eggs
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ingredients

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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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