Scotch egg onion bhaji
- August 2016
- Makes 6
- Hands-on time 1½ hours
That’s right, we said it, the scotch bhaji. Dan Doherty’s combination of two favourite fried foods is the ultimate hangover cure hybrid.
- 27.3g (6.7g saturated)
- 22.5g (4.6g sugars)
- 6 medium free-range eggs
- Sunflower oil for deep-frying
- 20g plain flour
For the scotch egg mixture
- 250g British free-range sausagemeat
- 1 garlic clove, finely chopped
- 1 small red chilli, finely chopped
- 10g onion powder (or ½ onion, very finely chopped)
- 2 tbsp finely chopped fresh coriander
- 10g fresh ginger, finely grated
- 1 medium free-range egg yolk
For the bhaji mixture
- 60g chickpea flour (also sold as gram flour)
- 60g plain flour
- 1 tsp garam masala
- 1 tsp garlic powder
- ¼ tsp cayenne pepper
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp ground ginger
- 2 onions, finely sliced
You’ll also need…
- Digital probe thermometer
- Bring a medium pan of water to the boil and add a pinch of salt. Boil the eggs for 5 minutes. When cooked, remove and refresh in a bowl of ice-cold water. When cool, peel the eggs and set aside.
- Combine all the ingredients for the scotch egg mixture in a bowl, then keep in the fridge.
- For the bhaji mixture, mix all the ingredients in a bowl, then stir in just enough cold water (about 175ml) to produce a thick, smooth batter.
- Fill a large heavy-based saucepan three-quarters full with oil and heat over a medium-high heat until it reaches 160°C when tested with a digital thermometer (or drop in a cube of bread – it should gently turn brown). Meanwhile, take a ball of scotch egg mixture roughly the size of an egg. Flatten it in the palm of your hand, then wrap it around one of the eggs. Put the coated egg on a plate. Repeat with the remaining scotch egg mixture and eggs.
- Roll each coated egg in flour and dust off the excess. Drop into the bhaji mixture, then lift out and carefully lower into the hot oil. The onions will spread out and look messy, but that’s fine. Fry the scotch bhajis 2 at a time for 10 minutes, then remove with a slotted spoon and put on a plate lined with kitchen paper to drain the excess oil. Season to taste with salt before serving.
Adding salt to the water to boil the eggs helps the shell to come away more easily when peeling.
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