Butter bean Scotch eggs

Here is the recipe for Butter bean Scotch eggs

INGREDIENTS

1. 5 eggs


2. A small bunch of dill


3. 1x400g (14oz) tin butter beans


4. 100g (3½oz) mushrooms


5. 60g (2oz) Cheddar cheese, grated


6. 1 tsp cumin seeds, ground


7. 1 tsp lemon juice


8. Vegetable oil, for deep fat frying


9. 50g (1¾oz) plain flour


10. 50g (1¾oz) chopped hazelnuts


11. 25g (1oz) coarse dry breadcrumbs

METHODS

1. Boil 4 of the eggs for 7 minutes, allow them to cool and peel.


2. Roughly chop the dill and put it in a food processor with the butter beans.


3. Pulse until the beans are broken up and mealy but not fully puréed then tip into a bowl.


4. Blitz the mushrooms into tiny pieces then put on a piece of kitchen paper, clean cloth or tea towel and squeeze out as much moisture as you can.


5. Add the mushrooms to the beans, along with the cheese, cumin and lemon juice. Season to taste.


6. Coat each egg with ¼ of the mixture and shape into a ball.


7. Heat the oil to 190°C (375°F) in a deep fat fryer or pan (a piece of bread should brown in 40 seconds).


8. Beat the remaining egg in small bowl and lay out 2 plates, 1 with flour and 1 with hazelnuts and breadcrumbs mixed together.


9. Roll each bean-coated egg in the flour, then the beaten egg and lastly the hazelnut crumbs before deep-frying for 5 minutes or until the coating is golden brown and crunchy.


10. Allow to cool slightly before serving.

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