Vega scotch eggs

Name: vega scotch eggs
Cook time: 40 min
Total time: 40 min
Yield: 18
Ingredients: 10 hen eggs; 1 liter (peanut) oil; 500 g vegetarian minced meat; 100 g ricotta; tl ground cloves; 1 tl dried sage; 2 tl wheat flour; 50 g Japanese breadcrumbs; tray cress; 4 el truffle mayonnaise

Egg, vegetarian minced meat, ricotta, sage, truffle mayonnaise and cress.

Ingredients

Kitchen Stuff

1 fryer or large pan
1 cling film
1 skimmer

Directions

Boil 9 eggs for 18 pieces for 5 min. Let scare under cold running water and peel them.
Heat the oil in a frying pan or deep fryer to 180 ° C. If necessary, check the temperature with a kitchen thermometer.
Meanwhile, knead the minced meat with the ricotta, the clove and sage well. Divide the minced meat into 9 portions.
Place 1 portion chopped on cling film and press stick. Put 1 egg in the middle and fold the mince with the help of the cling film around the egg.
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.
Pass the Scotch eggs successively through the flour, the beaten egg and the panko.
Fry the Scotch eggs in 3 parts in approx. 7 min. Golden brown. Remove with a slotted spoon, drain on kitchen paper.
Halve the Scotch eggs, sprinkle with the cress and serve with the mayonnaise.