MOROCCAN SCOTCH EGGS

INGREDIENTS

• 500g beef mince, Art Butchery
• Beef chakalaka sausages, Art Butchery
• 7 eggs
• 1 small red onion, finely chopped
• 1/4 cup currants
• 1/4 cup pine nuts
• 2 tsp sumac
• 1/4 cup chopped fresh coriander
• 1/4 cup plain flour
• 1/4 cup dried (packaged) breadcrumbs
• Vegetable oil, to deep-fry

DIRECTIONS

1. Boil 6 eggs for 7 minutes. Peel and set aside.
2. Mix mince, onion, currants, pine nuts, sumac, coriander, and the remaining egg. Use your hands to mix until combined. Divide into 6 equal portions.
3. Roll 1 boiled egg in flour to lightly coat. Hold 1 portion of mince mixture in the palm of your hand and use your other hand to flatten. Place the egg in the centre of the mince mixture. Shape mince mixture around the egg and press firmly to seal.
4. Roll in the breadcrumbs to lightly coat. Repeat for the rest of the eggs.
5. In a medium saucepan, add enough oil to create a depth of 5cm. Heat to 160°C over medium heat. Add half the Scotch eggs to the oil and fry, turning occasionally, until golden brown.