- 4 free-range eggs
- vegetable oil, for deep frying
- 2 tbsp olive oil
- knob of butter
- 1 onion, finely chopped
- 1 carrot, grated
- 1 garlic clove, chopped
- ½ tsp chilli flakes
- 400g/14oz canned chickpeas, rinsed and drained, blended to a paste in a food processor
- 1 raw beetroot, peeled, grated
- 1 tsp fresh thyme leaves
- salt and freshly ground white pepper
- 100g/3½oz plain flour
- 2 free-range eggs, beaten
- 175g/6oz breadcrumbs
- piccalilli, to serve
- Boil the eggs for nine minutes, then plunge into cold water to cool.
- Half-fill a deep, heavy-based pan with the vegetable oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
- Heat the oil and butter in a frying pan. When the butter is foaming add the onion, carrot, garlic and chilli flakes and fry until the onion is softened.
- Place the chickpea purée into a bowl. Add the fried ingredients and mix well.
- Add the beetroot and thyme and season very well with salt and freshly ground white pepper.
- Peel the eggs then dredge them in the flour.
- Wrap the mix chickpea mixture around each of the boiled eggs, making sure there are no gaps and mould into balls.
- Roll the coated eggs in the beaten egg, then roll in the breadcrumbs to coat completely.
- Carefully add the coated eggs to the hot oil and deep-fry for 3-4 minutes, or until crisp and golden-brown. Remove with a slotted spoon and drain on kitchen paper.
- Serve the veggie scotch eggs with a good dollop of piccalilli.