Vegetarian Scotch Eggs.jpg

Gluten Free Vegetarian Scotch Eggs Recipe

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.

5 from 1 vote
Vegetarian Scotch Eggs.jpg
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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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer
Cuisine: American
Servings: 16 Servings
Calories: 180kcal

Ingredients

  • 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

Nutrition Facts
Gluten Free Vegetarian Scotch Eggs Recipe
Amount Per Serving
Calories 180 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g30%
Cholesterol 86mg29%
Sodium 176mg7%
Potassium 238mg7%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 350IU7%
Vitamin C 5.6mg7%
Calcium 16mg2%
Iron 5.1mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Dairy Free Gluten-Free Gluten-Free Recipes Magazine Natalia Mantur Picnic Scotch Eggs
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