Scotch Eggs Lite
Preparation Time15 min
Cooking Time20 min
Ingredients
- 6 hard-boiled free-range eggs
- 2 skinned fillets haddock or pollock
- 1 raw egg
- 1 tablespoon of potato flour or cornflour
- 1 teaspoon of horseradish sauce (optional)
- 1 large fillet of smoked haddock
- Milk and bayleaf for poaching
- Oil for deep-frying
Instructions
Set aside the hard-boiled eggs and breadcrumbs. Gently poach the smoked haddock in the milk, using the bayleaf for flavour. Flake the fish, discarding any bones. Blend all the remaining ingredients into a stiff paste and add the smoked haddock flakes. Shape into six equal patties and cover each hard-boiled egg evenly. Now roll the rounds in breadcrumbs. Fry until the breadcrumbs are golden and drain well on kitchen paper.