Scotch Eggs (vegetarian version)

Hi!! How are you doing, my dears??!!

Here in Chile is smelling a lot like…. Summer! (Yes, smelling like Christmas too, but, to be honest, I just can’t get used to a summery Chistmas, is not the same!!)

But summer, means beach, sun, heat, short sleeves and picnic!! And, if we think about picnic, then we think of Scotch Eggs. Because Scotch eggs and picnics is like strawberry and cream with Wimbledon (and Pimm’s), like peas in a pod, like…. well, you get the idea!

I know Scotch eggs are a clasic, but I wanted to review them a little… I wanted bite size eggs, so I used quail eggs (more like “tapas”) and instead of sausage meat, I used mash.

I usually use only ingredients to make everything from schatch, but as summer is approaching, I can only find new potatoes in the market and they are no good for mash, it gets too watery, and not good for this recipe. So, I had too use the good old mash in a box (potato flakes) but I changed the quantities of liquid I used so to get a thicker mash, ideal to handle and cover the eggs.

This is a very easy and tasty recipe and I really hope you  like and try it!

I leave you now with the recipe… a big fat kiss my loves!😘

Vegetarin Scotch Eggs
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  1. 12 quail eggs
  2. 1 bag of potato mash flakes
  3. 1 tbsp of oilve oil
  4. 1 egg yolk
  5. 125 ml boiling water
  6. 200 ml cold milk
  7. salt and pepper
  8. onion and garlic powder
  9. parsley
  10. curry
  11. paprika
  12. To bread: flour, egg and breadcrumbs
  13. To fry: oil
  1. Boil the quail eggs , from cold water, bring to boil, and once boiling, wait 3 minutes and traspass into iced water to stop from keep cooking.
  2. Peel and reserve.
  3. In a bowl, mix the boiling water with the onion and garlic powder, salt and pepper, herbs and spices and oil.
  4. Add the milk and mix well.
  5. Add the potato mash flakes and hydrate.
  6. Add the egg yolk and stir well.
  7. Once the mash is cold enogh to handle, take a portion in the palm of your hand, put the quail egg and cover all around with the mash, forming a ball.
  8. Keep doing this process untill all the eggs are covered.
  9. To bread, roll the balls first in flour, then in beaten egg and finally in breadcrumbs or panko.
  10. Fry in oil at medium-high heat until golden brown.
  11. Serve with a nice salad and the sauce of your choice.
  12. Enjoy!
Merengue y Limón