Mini mushroom and freekeh scotch eggs
- November 2019
- Serves 6-8
- Hands-on time 30 min, simmering time 1 ½ hours
A vegetarian twist on a classic, these mini mushroom and freekeh scotch eggs make a fun festive starter and will satisfy whoever is at the table.
Looking to make classic scotch eggs? We’ve got just the recipe.
- Vegetarian recipes
- 11.4g (2.g saturated)
- 25g (1.9g sugars)
Make the eggs to the end of step 5 up to a day ahead, cover and chill. Complete the recipe to serve. Leftover eggs will keep chilled for a couple of days but bring to room temperature before eating – or warm through gently in the oven.
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