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40 mins
Spicy Snack Eggs Recipe

Spicy Snack Eggs

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for SlimmersAn Ideal Recipe for Vegetarians
Graham

Recipe by  

Spicy Snack Eggs are a great cold addition to a buffet, with a salad, in a picnic, as a snack or hot with French Fries. Just like Vegetarian Scotch Egg, there's no meat involved in the making of Spicy Snack Eggs, but the difference lies in the use of Korma paste (a mild curry paste) and the addition of crushed cashew nuts; meaning that vegetarians don't have to miss out on good tasting nibbles. (with just 340 kcalories per serving, these eggs are also ideal if you are watching your weight)

      Preparation Time: 20 Minutes

      Cooking Time: 20 Minutes

Ingredients for Spicy Snack Eggs

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
7 large
eggs
2 tablespoons
olive oil
1 large
onion
9 oz
carrots
2 heaped tablespoons
Korma paste
9 oz
granary bread
4 oz
roasted cashews

 

How to Cook Spicy Snack Eggs

  1. Peel and finely chop the onion. Peel and grate the carrots. Finely chop the cashew nuts. Cut the crusts off the bread and crumble the remaining 7oz (200g) soft bread between your fingers to make small breadcrumbs (if you have a food processor, you can use the chopper attachment for this, but don't chop the bread too fine).
  2. Place 6 of the eggs in a pan of cold water and bring to the boil. Boil for exactly 4 minutes, then cool quickly in cold water. It's important to under-boil the eggs so they aren't overcooked by the time they've passed through the baking stage. However, they need to be cooked enough for you to remove the shells. So once the water starts to boil, continue boiling (NOT simmering) for precisely 4 minutes. This should be enough for the egg to be firm enough to 'peel' without being fully cooked hard. Immediately cool under cold water to stop the eggs cooking any further.
  3. While the eggs are cooling, heat the oil in a frying pan, add the chopped onion and gently sweat for 5 minutes. Add the grated carrot and cook for a further 10 minutes until soft. Stir in the Korma paste and fry for a few minutes more so the onion and carrot can fully absorb the flavour of the spices. Stir in the breadcrumbs, then, when the mixture is cool, beat the remaining egg and add it to the mix to make a paste.
  4. Remove the shells from the part-cooked eggs and divide the bread-onion-carrot mixture into six. Flatten each portion with your hands and wrap them around each egg - the mixture will seal well as you press it together. Roll the eggs in the crushed cashews and chill until ready to cook. (They can be kept in the fridge overnight, if you want to prepare them beforehand).
  5. Bake in a preheated moderately hot oven (Mk 5 - 375ºF - 190ºC) for 15-20 minutes. Cool for 5 minutes, then carefully cut in half using a very sharp knife. Serve with a bowl of mango chutney and a salad to make a main meal.

 
Graham GRAHAM'S HOT TIP:
Rolling shelled eggs in a little flour can help your bread-onion-carrot mixture to stick. Also, if the mixture clings to your hands instead of the egg, rub your hands with a drop of sunflower oil.
 
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Reviews of Spicy Snack Eggs

Rating 4 out of 5 - Many cooks will make this recipe again January 28 2013
How very clever! I love it! Always wondered how to veggie up a scotch egg and now I know! Yum. They look absolutely gorgeous and it's good that there are no strange ingredients in the recipe, pretending to be tasting like meat. This is a keeper for sure.
(1 review)
 

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