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PHOTOGRAPHS HELEN CATHCART FOOD STYLING SOPHIE MISSING

Scotch eggs, but not as you know them – curried, veggie and magic

PHOTOGRAPHS HELEN CATHCART

Aloo tikki scotch eggs

MAKES 12 USING HEN EGGS OR 18 USING QUAIL EGGS. HANDS-ON TIME 40 MIN

“A mash-up (forgive me) of two picnic classics from very different parts of the world, these are rich with spice, with a lovely fresh sweetness from the peas. The hen egg versions make a satisfying lunch on their own, so if you’d prefer to make them for a starter (as here) or as party food, use quail eggs. They’re good hot or at room temperature, and pair well with mango chutney or a coriander and mint raita.”

MAKE AHEAD

Make up to 2 days in advance and keep in the fridge in a sealed container.

• 12 medium free-range eggs (or 18 quail eggs and 2 hen eggs), at room temperature

• 800g floury potatoes, such as maris piper, unpeeled

• 50g fresh ginger, chopped

• 2-3 small green chillies, chopped and deseeded (to taste)

• 5 round shallots (or 1 red onion)

• 2 litres sunflower oil for frying

• 1 tsp cumin seeds

• 2 tsp mustard seeds

• 1 tsp garam masala

• ½ tsp ground turmeric

• 150g frozen peas, defrosted

• 1 tsp salt

• Small bunch fresh coriander, finely chopped

• 100g plain flour

• 200g panko or crispy breadcrumbs

YOU’LL ALSO NEED...

• Digital probe thermometer

1 Gently lower 10 of the eggs (or all the quail eggs) into a pan of boiling water and cook for 4½ minutes (2½ minutes for quail eggs). Meanwhile, prepare a large bowl or sink of iced water and, once the eggs are done, use a slotted spoon to transfer them to it to stop them cooking.

2 Cut the potatoes into large, roughly equal chunks, then add them to the same pan. Put the lid on to bring the water back to the boil, then uncover, turn down the heat and simmer until tender. Drain and leave to cool, then peel off the skins and discard (doing it this way may be more fiddly, but I think the flavour is better).

3 Meanwhile, use a pestle and mortar to mash the ginger and chillies to a paste, then finely chop the shallots/ onion. Heat 2 tbsp oil over a medium heat in a medium frying pan and fry the shallots until soft, then add the ginger and chilli paste and fry for a minute. Turn up the heat slightly and add the cumin and mustard seeds. Fry for 30 seconds, then stir in the other spices, adding extra oil if they start sticking. Fry for 1 minute or so, stirring, then take off the heat.