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Onion bhaji Scotch eggs with dip

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

  • Feeds 6Feeds 6
  • Ready in 1 hour 30 minutes

Each serving contains

  • Energy
    44%
    3688kj 886kcal
  • Fat
    High 87%
    60.7g
  • Saturates
    High 61%
    12.1g
  • Sugar
    Low 17%
    15.6g
  • Salt
    Low 15%
    0.91g

% of adult’s reference intake | Carbohydrates per serving : 64g

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

  1. 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
  2. Add the butter then cook, uncovered, for 20-25 mins
  3. 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
  4. Cook for a few minutes, season, leave to cool, then chill in the fridge
  5. 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
  6. Beat the remaining eggs in a shallow bowl and spread the flour and breadcrumbs out on two separate plates
  7. Coat the eggs, 2 at a time, in flour and then encase in the onion mixture
  8. Next, coat in the beaten egg, then the crumbs
  9. Half-fill a large pan with oil and heat to 180°C — a bread cube will turn golden in 15 seconds
  10. Fry the eggs in batches for 5-8 mins, until golden, drain, then cool on a wire rack
  11. 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
  12. Serve with the Scotch eggs, and lime wedges on the side