You’ve never had a Scotch egg like this before. This stuffing and mash Scotch egg takes roast dinner leftovers and turns them into a fun snack, lunchtime treat or party food the whole family can enjoy. This recipe uses up leftover potatoes, stuffing, eggs and bread. This recipe makes 4 eggs and will take only 20 mins to prepare and 15 mins to cook. These Scotch eggs made great party food and if you want to make more for your party guests, just double the recipe! The soft, buttery mashed potato and the flavour packed sage and onion stuffing make a delicious combo. This recipe is perfect as a vegetarian alternative to your usual Scotch egg too.
- 400g sage and onion breadcrumb stuffing
- 4 medium eggs, soft boiled, peeled and cooled
- 700g dry mashed potato
- 60g plain flour
- 2 medium eggs, beaten
- 150g dried breadcrumbs
- 400ml vegetable oil for frying
Heat the oven to 170C fan, gas 5.
For each egg: take a quarter of the stuffing and flatten on a work surface, use a fish slice to loosen into one piece. Put the egg in the middle and mould the stuffing around it to cover it completely.
For each egg: take a quarter of the mash and flatten on a work surface, use a fish slice to loosen into one piece. Put a stuffing covered egg in the middle and mould the mash around it until it’s totally covered.
Put the flour in a bowl, the beaten eggs in a bowl and the breadcrumbs in another bowl. One at a time, dip the covered eggs in flour, dusting off the excess. Then dip in the egg to fully coat, dip in the breadcrumbs and press lightly all over to get a good coat.
Heat the oil in a medium saucepan until hot, test with a pinch of leftover mash, it should turn golden but not burnt. Turn down if you need to. One at a time add an egg, brown on all sides for 1-2 mins then set on a baking tray. Once all the eggs are browned put in the oven for around 6-8 mins to heat through.
This recipe is best made and eaten on the same day.