Scotch Eggs Lite

Scotch Eggs Lite

Preparation Time15 min

Cooking Time20 min

Difficulty Level


  • 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


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.

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