Indian scotch egg

This recipe is a wonderful starter or snack and taste great with homemade dips. It can easily be made for vegetarians by substituting the lamb with mashed potatoes.

• Serves: 4

What you need:

• 250 g lamb mince
• 8 quail eggs / 4 hens eggs
• 2 tablespoons Patak's Rogan Josh Paste
• 1 tablespoon fresh coriander, chopped
• 1 Patak's Naan Bread ( I like Garlic & Coriander)
• 2 tablespoons plain flour
• 1 hen's egg, beaten
• oil for deep-frying
• salt, to taste
• chives, to garnish

For the dips:

• 1 egg yolk
• 1 teaspoon white wine vinegar
• 1/2 teaspoon French mustard
• 1/2 teaspoon sugar
• 150 ml vegetable oil
• 1 clove garlic, chopped
• pinch of coarse sea salt
• pinch of white pepper
• 1 tablespoon Patak's Brinjal Pickle
• 1 tablespoon thick Greek yoghurt

What you do:

1. Heat the oil to 180°C.
2. In a bowl mix together the lamb mince, Patak's Rogan Josh Paste and fresh coriander.
3. Whilst the lamb is marinating, boil the eggs. Add the eggs to simmering boiling water and cook for 1 minute. Remove from the heat and leave in the water for 30 seconds for quail eggs and 6 minutes for hens eggs. Remove carefully and plunge them into ice-cold water.
4. Carefully peel the eggs by gently tapping them on a hard surface before removing the shell. Set aside.
5. Grate the Patak's Naan Bread on a grater so they resemble breadcrumbs.
6. Take 1 tablespoon of spiced lamb and flatten it in the palm of your hand.
7. Put a soft-boiled egg in the centre. Gently wrap the spiced lamb around the outside of the egg until all the egg is sealed inside.
8. Roll in a little plain flour and dip in the beaten egg.
9. Roll in the naan breadcrumbs. Repeat until all the eggs are coated.
10. Fry the Indian scotch eggs for 4 - 5 minutes until golden brown. Drain on absorbent paper.

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