Onion bhaji Scotch eggs with dip
https://www.coop.co.uk/recipes/onion-bhaji-scotch-eggs-with-dip
Our vegetarian take on a Scotch egg has a wonderful, Indian-inspired bhaji coating
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Feeds
6
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Ready in
1 hour
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 64g
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Ingredients
- Co-op vegetable oil, for deep frying, plus 1 tbsp
- 6 large onions, thinly sliced
- 50g Co-op British unsalted butter
- 8 small garlic cloves
- 2 x 25g packs coriander, stalks and leaves separated, plus extra to serve
- Zest and juice of 1 lime, plus wedges to serve
- 2 tsp garam masala
- 45g ginger, finely grated
- 2 green chillies, deseeded and finely chopped
- 8 Co-op British free range eggs
- 100g Co-op plain flour
- 250g breadcrumbs
- 1 tbsp Co-op roasted and salted peanuts
Method
- Heat the 1 tbsp of the oil over a medium-low heat in a pan and add the onion, season, cover and cook for 12-15 mins, stirring often
- Add the butter then cook, uncovered, for 20-25 mins
- Finely chop 7 of the garlic cloves and the coriander stalks, then add to the pan with the lime zest and garam masala, plus two-thirds of the ginger and chilli
- Cook for a few minutes, season, leave to cool, then chill in the fridge
- Meanwhile, cook 6 of the eggs in a large pan of boiling water for 6½ mins, then cool in a bowl of ice-cold water before peeling
- Beat the remaining eggs in a shallow bowl and spread the flour and breadcrumbs out on two separate plates
- Coat the eggs, 2 at a time, in flour and then encase in the onion mixture
- Next, coat in the beaten egg, then the crumbs
- Half-fill a large pan with oil and heat to 180°C — a bread cube will turn golden in 15 seconds
- Fry the eggs in batches for 5-8 mins, until golden, drain, then cool on a wire rack
- For the dip, whizz the coriander leaves and remaining chilli, ginger and garlic with the peanuts and 1-2 tbsp water, until smooth, then season and add lime juice to taste
- Serve with the Scotch eggs, and lime wedges on the side
