Moroccan Spiced Scotch Eggs

by SuperValu

4 people 20 minutes 25 minutes

Ingredients

0 - Black Pepper
1 tsp Cayenne Pepper
400 g Chickpeas rinsed and drained
6 - Fresh Egg
2 tbsp Milk
3 tbsp Olive Oil
100 g Plain Flour plus extra for dusting
1 - Red Pepper deseeded and finely chopped
0 - Salt
1 - Shallots finely chopped
0 - Spiced Fig and Cranberry Ketchup to serve, see our ketchup recipe
2 tsp SuperValu Chilli Flakes
300 g SuperValu Fresh Breadcrumbs
2 tsp SuperValu Smoked Paprika
1.2 litre Vegetable Oil for frying

Method

Put four of the eggs into a large pan of cold water. Bring to the boil, then turn down the heat and simmer for 5 minutes. When done, use a slotted spoon to transfer the eggs into a bowl of iced water to stop them cooking.
Heat 1 tablespoon of olive oil in a frying pan over a medium heat. Add the chopped red pepper and shallot and sauté for 4 minutes, then remove the pan from the heat.
Place the chickpeas in a blender or food processor with the remaining 2 tablespoons of olive oil and the paprika and chilli flakes and blitz to a rough purée. Add half of the sautéed pepper and pulse until just mixed through.
Arrange three shallow bowls: one with the flour seasoned with salt and pepper; the second with the remaining two eggs beaten with the milk; and the third with a mix of breadcrumbs and cayenne pepper. Peel the boiled eggs and roll each one in flour.
Divide the chickpea mixture into four balls. Put a ball of the chickpea mixture on top of a sheet of cling film and lightly dust it with flour, then spread out the mixture until you have a circular piece large enough to encase an egg.
Put one peeled egg in the centre of the chickpea mixture, bringing up the edges to encase the egg. Firmly pat it all round the egg, using the cling film to help you. Roll the ball in the seasoned flour, then in the beaten eggs, then the breadcrumbs. Repeat with the remaining eggs, transfer to a plate and refrigerate for 20 minutes.
Heat a large pan of oil, no more than one-third full, to 160°C. A pinch of breadcrumbs should sizzle as it hits the hot oil. Gently lower in one egg at a time with a metal spoon and cook for 7 minutes, making sure you get the oil back up to the right temperature between batches. Drain on a plate lined with kitchen paper and season with salt and pepper.
Cut in half and serve with the remaining red pepper and the spiced fig and cranberry ketchup.