Author Notes
We’ve made this vegan version of a very popular British dish for British Food Fortnight, but of course, it’s tasty all year round. Kidney beans are high in both protein, fibre and slow-release carbs which keep blood sugar levels from spiking. Some other bean benefits are vitamin K1 – important for blood coagulation, folate – more commonly known as folic acid which is important during pregnancy – you could say – healthy eggs for healthy eggs!
The recipe can be found here -http://www.mynutricounter.com/vegan-scotch-eggs/
—Nikki Brown
Ingredients
- For the “Egg Yolk” & “Egg White”
-
80 grams
mashed potatoes
-
2 teaspoons
curry powder
-
1 piece
pinch of salt
-
1 piece
pinch of pepper
-
210 grams
white rice
-
150 milliliters
coconut milk
-
150 milliliters
water
-
1 piece
pinch of salt
- For the “Meat Crust”
-
1 tablespoon
flaxseed meal
-
2.5 tablespoons
water
-
425 grams
can red kidney beans
-
2 tablespoons
cilantro/coriander
-
1 tablespoon
cumin powder
-
80 grams
gluten-free flour
Directions
-
Boil potatoes until fork tender.
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Mash potatoes with curry powder in a bowl. Season with salt and pepper then set aside.
-
Combine rice, water, and coconut milk in a pot. Bring to a boil while stirring constantly. Reduce to a simmer, cover, and cook for 15 minutes.
-
Combine flaxmeal and water in a small bowl and leave to bloom for 5 minutes.
-
Process red kidney beans, cumin powder, flaxmeal mixture, salt, and pepper into a paste in the food processor.
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Transfer to a bowl together with the chopped cilantro and GF flour. Mix into a dough.
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Form the scotch eggs. Roll cooked coconut rice into balls, making an indentation in the middle. Fill the dent with a scoop of the curry mashed potatoes and seal with more rice. Enclose the rice balls with a layer of the bean mixture.
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Sear in a lightly oiled skillet and bake in at 180C/360F for 15 minutes.
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