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| Serve these Scotch Eggs in quarters for a lower-cost per portion treat 'This was great, full of flavour, good and oniony; it really did not taste low-fat at all.' 20-something Fijian-Aussie taster |
'Artisan' Scotch Eggs are not frugal but these home-made beauties served in halves or quarters, make a delightful wallet-friendly treat. They'll look great on a buffet table.
67 has cut fat, cholesterol and preservatives but the Scotch Eggs taste just as good - some say, even better - than the usual thing. Make them a day in advance.
The trick to these skinnier Scotch Eggs is using turkey or chicken mince, not pork. Add wallet-friendly ham hock and a single high-meat sausage for flavour.
Forget about deep-frying; spray the breadcrumb layer generously with olive oil before baking for the crisp outer shel.
This healthier version doesn't have that chef-y 'runny' yolk. 67 reckons that's a small price to pay.
Cost: £3.50
Makes: 4 Scotch Eggs - 16 portions
Ingred:
200gms/8oz minced turkey
50gms/1 3/4oz finely diced cooked ham hock, sliced ham or pastrami
1 venison or wild boar sausage, skin removed
1 tsp Dijon or wholegrain mustard
3/4 tsp dried nutmeg
1/2 tsp celery salt (opt)
1/4 bunch chives or 1/3 bunch spring onions, finely chopped
4 raw eggs
1 beaten egg
handful of flour
3/4 cup breadcrumbs (home-made or Panko; 67 processed stale bread into crumbs)
Method:
67 has cut fat, cholesterol and preservatives but the Scotch Eggs taste just as good - some say, even better - than the usual thing. Make them a day in advance.
The trick to these skinnier Scotch Eggs is using turkey or chicken mince, not pork. Add wallet-friendly ham hock and a single high-meat sausage for flavour.
Forget about deep-frying; spray the breadcrumb layer generously with olive oil before baking for the crisp outer shel.
This healthier version doesn't have that chef-y 'runny' yolk. 67 reckons that's a small price to pay.
Cost: £3.50
Makes: 4 Scotch Eggs - 16 portions
Ingred:
200gms/8oz minced turkey
50gms/1 3/4oz finely diced cooked ham hock, sliced ham or pastrami
1 venison or wild boar sausage, skin removed
1 tsp Dijon or wholegrain mustard
3/4 tsp dried nutmeg
1/2 tsp celery salt (opt)
1/4 bunch chives or 1/3 bunch spring onions, finely chopped
4 raw eggs
1 beaten egg
handful of flour
3/4 cup breadcrumbs (home-made or Panko; 67 processed stale bread into crumbs)
Method:
- Place raw eggs in a pan; cover with cold water; bring to the boil, reduce heat slightly; cook 3 mins
- Drain eggs, place in ice water or run under cold tap till cool
- Rap the bottom and top of egg on a board; gently roll until shells are cracked. Carefully peel. Refrigerate.
- Mix turkey, ham & sausage meat, mustard, nutmeg & chives or spring onions, ensuring all ingredients are evenly distributed; use a light hand
- Season with plenty of coarsely ground black pepper & a bit of salt if not using celery salt; divide mix into 4 equal balls (the kids can help with this)
- Set up three wide bowls; in the first put a couple of handfuls of flour; the 2nd, the beaten egg; the third, breadcrumbs
- Lightly flour the board, press down on one meatball with a fork or fish slice until 1/8 inch thick
- Lift and wrap gently round an egg, pinching the edges together
- Roll in flour, then egg, then breadcrumbs, pressing crumbs on if necessary. Repeat with the other 3 eggs. (The eggs can be covered & refrigerated until the following day.)
- Pre-heat oven to 375f/190c/170fan/gas 5
- Place eggs on a baking tray lined with greaseproof paper
- Spray eggs generously with olive oil (opt)
- Bake 20-25 mins
Tips:
- If you liked this you will probably also like: Healthier Sausage Rolls & Healthier Spanakopita
- This recipe was first posted in Sept 2016 as Skinnier Scotch Eggs
More Skinnier Food on NavBar: Recipes 11
This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission.
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