Onion bhaji Scotch eggs with dip

Name: Onion bhaji Scotch eggs with dip
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: ['British', 'Indian']
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

https://www.coop.co.uk/recipes/onion-bhaji-scotch-eggs-with-dip

Vegetarian

Our vegetarian take on a Scotch egg has a wonderful, Indian-inspired bhaji coating

Feeds 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

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Ingredients
Method

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