Date posted: 09/03/2022

Bubble and squeak scotch egg

  • Serves 10
  • Timing: 45 mins
Votes: 1 Average: 5


Potato Maris Piper 300g
La Espanola Pure Olive Oil glass 20ml
Unsalted Packet Butter 40g
Swede (loose) 100g
Carrots hydro-cool 100g
Cabbage spring 100g
Brussel sprouts (loose) 100g
Casa De Mare Sea Salt 10g
Whole black peppercorn 1g
Parsley flat 10g
Farmstead chicken breast (minced) 450g
Plain white flour 150g
Free range medium eggs 12 pieces
Cook Asia panko breadcrumbs 200g
Mayonnaise 400ml
Sweet chilli sauce 80ml
Mild madras curry powder 15g
Sultanas 50g
Lemons 1
Cress micro red chard 10g
Micro coriander 10g
Rocket leaf salad 10g


  1. First, peel and cook the potatoes until tender then drain and crush them slightly. Set to one side to cool.
  2. Heat the oil and butter and then add cut and blanched vegetables and sauté until tender. Remove them from the heat and allow to cool. Add chopped parsley and seasoning and then fold through the crushed potato and chicken mince then chill well.
  3. Cook 10 eggs for 5 minutes in boiling water. Refresh and peel, then set to one side.
  4. Make 10 even sized balls with the chicken mixture and dust with flour. Form a well in each ball and mould the mixture around the peeled egg. Do this for each egg, and then dust it with flour, egg wash (using the reserved 2 eggs) and panko breadcrumbs. You may need to egg wash and breadcrumb twice if needed.
  5. Deep fry at 170c until they are golden, and then transfer into the oven for 4-5 minutes to cook the meat layer through.
  6. Mix the mayonnaise with sweet chilli sauce, curry powder, sultanas and fresh lemon juice and set to one side.
  7. Once the scotch eggs are cooked but still runny, slice each one in half and serve it with a dollop of mayonnaise, a sprinkle of fresh herbs and some rocket.
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