These vegetarian Scotch eggs are fantastic finger food for summer outings, and will keep for a few days in the fridge.

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Name: Sesame miso picnic eggs
Prep time: 20 min
Total time: 1 h
Yield: 8
Cuisine: not set
Ingredients: 10 large eggs 2 beaten; 2 tbsp sunflower or vegetable oil; plus extra for deep-frying; 2 large onions finely chopped; 2 carrots, coarsely grated; 1 tbsp ground coriander; 1 tbsp ground cumin; 200 g fresh wholemeal breadcrumbs; 4 tbsp white miso; 6 tbsp sesame seeds; 1 tsp sesame oil; 1/2 small pack fresh coriander finely chopped; 75 g panko or coarse dried breadcrumbs

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INGREDIENTS

10 large eggs 2 beaten
2 tbsp sunflower or vegetable oil
plus extra for deep-frying
2 large onions finely ; chopped
2 carrots, coarsely grated
1 tbsp ground coriander
1 tbsp ground cumin
200 g fresh wholemeal breadcrumbs
4 tbsp white miso
6 tbsp sesame seeds
1 tsp sesame oil
1/2 small pack fresh coriander ; finely chopped
75 g panko or coarse dried breadcrumbs

Servings

INSTRUCTIONS

Put eight of the eggs in a pan of cold water. Bring to the boil, cook for 5 mins, then run under cold water quickly to cool. Once cool enough to handle, carefully peel away the shells.

Meanwhile, heat the oil in a large frying pan, add the onions and carrots, and fry very gently for about 10 mins until soft and just starting to turn golden. Add the spices and fry for 1 min more.

Remove from the heat and stir in the wholemeal breadcrumbs, miso, 2 tbsp sesame seeds, the sesame oil, coriander, 1 beaten egg and a good amount of seasoning to make a moist 'dough'.

Divide the mixture into eight equal portions. With wet hands, flatten a portion at a time on the

palm of your hand until large enough to cover an egg. Take a boiled egg and mould the mixture round to cover it, smoothing to enclose it completely. You may need to re-wet your hands from time to time, to stop the mixture sticking to them. Continue with another portion ofmucture and an egg until all the eggs are covered.

Tip the panko or dried breadcrumbs onto a plate and mix in the remaining sesame seeds.

Roll each egg first in the remaining beaten egg to coat, then the crumbs. Can be made a day ahead up to this point; loosely cover with clingfilm and store in the fridge.

Tip the extra oil into a small, deep saucepan to half-fill it, then heat until a bit of bread browns in about 30 sees. Add two or three eggs at a time and fry, turning, until really golden and crisp, about 1 min. Transfer to kitchen paper to drain while you cook the rest of the eggs

in batches.

NOTES

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Sesame miso picnic eggs

10 large eggs 2 beaten 
2 tbsp sunflower or vegetable oil 
  plus extra for deep-frying 
2 large onions finely chopped
2  carrots, coarsely grated 
1 tbsp ground coriander 
1 tbsp ground cumin 
200 g fresh wholemeal breadcrumbs 
4 tbsp white miso 
6 tbsp sesame seeds 
1 tsp sesame oil 
1/2 small pack fresh coriander finely chopped
75 g panko or coarse dried breadcrumbs

Put eight of the eggs in a pan of cold water. Bring to the boil, cook for 5 mins, then run under cold water quickly to cool. Once cool enough to handle, carefully peel away the shells.

Meanwhile, heat the oil in a large frying pan, add the onions and carrots, and fry very gently for about 10 mins until soft and just starting to turn golden. Add the spices and fry for 1 min more. 
Remove from the heat and stir in the wholemeal breadcrumbs, miso, 2 tbsp sesame seeds, the sesame oil, coriander, 1 beaten egg and a good amount of seasoning to make a moist 'dough'.

Divide the mixture into eight equal portions. With wet hands, flatten a portion at a time on the 
palm of your hand until large enough to cover an egg. Take a boiled egg and mould the mixture round to cover it, smoothing to enclose it completely. You may need to re-wet your hands from time to time, to stop the mixture sticking to them. Continue with another portion ofmucture and an egg until all the eggs are covered.

Tip the panko or dried breadcrumbs onto a plate and mix in the remaining sesame seeds. 
Roll each egg first in the remaining beaten egg to coat, then the crumbs. Can be made a day ahead up to this point; loosely cover with clingfilm and store in the fridge.

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Nutrition

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Serving Size: 1 Serving (60g)
Recipe Makes: 8 Servings

Calories: 229
Calories from Fat: 113 (49%)

Amt Per Serving		% DV

	Total Fat 12.6g	17 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 6.2g
Cholesterol 0mg		0 %
Sodium 447.2mg		15 %
Potassium 151mg		4 %
Total Carbohydrate 23.5g		7 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 20.3g
Protein 6.7g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 229

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