Spicy scotch eggs with raita

Name: spicy scotch eggs with raita
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 6 Chicken jungles egg; 2 forest outing; 15 g fresh coriander; 300 g minced chicken natural; 2 tl curry powder; 1 tl ground ginger; 50 g wheat flour; 1 liter peanut oil; cucumber; 75 g Greek yoghurt

Happy Chicken eggs al scotch eggs with a homemade raita of Greek yogurt, cucumber and fresh coriander.

Ingredients

Kitchen Stuff

1 cling film
1 kitchen thermometer
1 casserole or deep fryer
1 skimmer

Directions

Boil the eggs for 6 minutes. Let it scald under cold running water and peel them.
Meanwhile cut the spring onions in very thin rings.
Slice the coriander.
Mix half of the coriander together with the spring onion, chicken mince, curry, ginger, pepper and salt.
Divide the minced meat into 5 portions. Place 1 portion chopped on cling film and press flat.
Place 1 boiled egg in the middle and carefully fold the mince around the egg with the aid of the cling film.
Repeat with the rest of the minced meat and boiled eggs.
Put the flour in a deep plate. Beat the last egg in a second deep plate and put it in a third plate.
Take the meatballs with egg in succession through the flour, the beaten egg and the panko.
Heat the oil in a frying pan or deep fryer to 180 ° C. If necessary, check the temperature with a kitchen thermometer.
Grate the cucumber coarsely.
Mix with the Greek yogurt, the rest of the coriander and season with salt and pepper.
Fry the Scotch eggs per 2 to 3 in approx. 5 min. Golden brown.
Remove with a slotted spoon, drain on kitchen paper.
Halve the Scotch eggs and serve with the raita.