Spanish scotch eggs

Anyone will tell you that I love a runny yolk, if you have tried eggs in purgatory is a Spanish or Mexican style vegetable mix made with soft almost poached eggs and the flavours mingle really well so why not make those beautiful flavours in hand held picnic friendly form?

5 soft boiled eggs (boil with 1 tsp bicarbonate powder for 5 minutes then put into ice water before peeling)

25g panko breadcrumbs (check syns here, this is optional or you could use 1 grated piece of wholemeal bread as part of your HEB)

500g extra lean pork mince

3 tbsp water

2 tsp smoked paprika and tomato puree

1 tsp salt and pepper

1 large clove grated garlic

1/2 tsp chilli powder and bicarbonate soda

  1. Mix everything together really well, other than the boiled eggs, until the meat becomes almost a paste.
  2. weigh out the mix into 100g balls, flatten them and wrap them carefully around the egg and roll in the panko.
  3. Repeat until all eggs are done then place on a wire rack on top of a tray and spray liberally with low-calorie spray and bake at 200oC until golden (around 10-15 minutes)

Leave to cool for at least 20 minutes before eating. These will last for 4 days in the fridge and are delicious with salads.

Love Emily x

 

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