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Potato string scotch eggs

Yields4 ServingsPrep Time40 minsCook Time40 minsTotal Time1 hr 20 mins

A Syn Free scotch egg

 4 eggs , boiled for 5 mins , then chilled in cold water and peeled
 500g 5% or less fat pork mince
 Salt
 Pepper
 Dash Worcestershire sauce
 2 -3 tspns fried sage
 3 small potatoes - peeled and spiralised on the smallest setting . Run under cold water until the water run clears
 Frylight or spray oil
1

Put the mince , salt , pepper , sage and Worcestershire sauce crispy into a processor and blend until combined like sausage meat

2

Or put all the ingredients into a bowl and mix really, really well , throwing the mix into the bowl

3

Divide the mix into 4 equal portions

4

Roll each portion out between 2 sheets of greaseproof paper . Try to get an even thickness

5

Wrap the patties around the eggs and seal . This is often easier with wet hands .

6

Put into the fridge for about 30 minutes to chill.

7

Drain the potato strings .

8

Sit them onto a clean tea towel and dry as much as you can .

9

Wrap the potato strings around the meat encrusted egg , changing direction a couple of times to ensure an even coverage .

10

Spray the eggs with frylight all over .

11

Sit on a baking tray and cook in a preheated 180c oven for 30-40 minutes

12

Or cook in an air fryer at 180c for same length of time .

13

Serve hot or cold

Nutrition Facts

Servings 4