Gluten Free Vegetarian Scotch Eggs Recipe
Updated Feb 15, 2021, Published May 01, 2017
This post contains affiliate links. Please see our disclosure policy.
Summer is synonymous with the great outdoors! And what better way to embrace nature and all it has to offer than by getting up-close and personal, lounging on a blanket on the grass, enjoying the day with a delicious picnic. This recipes utilize fresh produce, yet is portable and convenient for a day trip to the park.
Gluten Free Vegetarian Scotch Eggs Recipe
These are a vegetarian take on a Scottish classic as well as a portable snack, perfect for a picnic.
Ingredients
- 1¼ pounds baking potatoes, such as russet or Idaho, peeled and cut into chunks
- 2 teaspoons extra-virgin olive oil
- 1 large egg, lightly beaten
- ½ cup potato starch
- 1 tablespoon yellow mustard
- 1 handful fresh flatleaf parsley, finely chopped
- ¼ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- 16 quail eggs
- 1 cup crushed corn flakes, for coating
- ½ cup vegetable oil for deep-frying
Instructions
- In a large pot, boil the potatoes for 15 minutes, or until tender. Drain and return to the pot to steam for 20 minutes. Mash with the olive oil, 1 large egg, potato starch, mustard, parsley, salt, and pepper. Let cool.
- Meanwhile, cook the quail eggs in boiling water for 3 minutes, then plunge into cold water and carefully peel.
- Once the mash has cooled, divide it into 16 equal portions. Shape each portion around each of the eggs and carefully roll into a ball.
- Once all the eggs are covered, put the corn flake crumbs into a shallow bowl. Dip each covered egg into the crumbs, shaking off the excess as you go and pressing the crumbs gently into the eggs, using your hands to keep them secure.
- In a large saucepan, heat about 2 inches of oil to around 350°F and very carefully fry the Scotch eggs in batches for 2-3 minutes, until crisp and golden. Remove carefully and drain on paper towels.
- Let cool before serving or packing to take on a picnic. Once the Scotch eggs have cooled, you can keep them in the refrigerator, covered, for up to 2 days.
Nutrition
Calories: 180kcalCarbohydrates: 23gProtein: 3gFat: 8gSaturated Fat: 6gCholesterol: 86mgSodium: 176mgPotassium: 238mgFiber: 1gSugar: 1gVitamin A: 350IUVitamin C: 5.6mgCalcium: 16mgIron: 5.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
