Spiced Sweet Potato Scotch eggs

These Scotch eggs are absolutely delicious and are a fun and different meat-free alternative to one of my favourite party snack. Rather than being coated in Pork or a meat mix, this veggie alternative packs such a flavour and looks gorgeous too.

What you will need:

1x Sweet Potato ( roasted skin on till soft in the centre)

1x Red Onion sliced thinly and fried in a bit of oil. Caramelise and allow to cool.

1 tsp Cumin seeds

1 tsp Smoked Paprika

1/2 tsp Turmeric

A good bit of chopped fresh ginger (optional)*

Minced Garlic

1 tsp Nigella Seeds

1 tsp Fennel seeds

Juice of 1/2 Lemon

Chopped Coriander

Bread crumbs

3 x Soft boiled eggs ( ignore pic below. I boiled extra eggs just to eat lol)

Salt and pepper to taste

Flour

Cling Film

1 beaten egg

Mix all the sweet potato and the tasty spices altogether in a tray. Make sure the sweet potato is fully mashed before coating around the eggs. If the mixture is a little wet- add some breadcrumbs to make the mixture a thicker consistency.

Wrap your eggs with the spiced sweet potato mix. Wrapping the mix evenly around the eggs and shaping it so it’s round.

Once you have rolled the mixture around the soft boiled eggs put on a tray and cover in a bit of flour. Cling film each scotch egg and refrigerate for an hour.

Once the eggs have in the fridge for an hour, take them out the cling film and roll into a beaten egg and then into some bread crumbs.

Pre heat your oven to 180 degrees.

In a pan add quite a bit of oil and just brown the outside of the eggs and set aside before putting back on a baking tray. By browning the outside you seal the mixture.

Put the eggs on a non stick baking tray and bake for about 15 minutes just to evenly crisp up.

Enjoy this warm or enjoy cold. Don’t worry if they lose their shape- you can mould them into more circular ones once they have cooled out the oven. I enjoyed mine with a tasty salad and also on their own as a snack. Enjoy! x