Yumi’s Eggplant Lamb Scotch Eggs

Endless Possibilities with Yumi’s Baked Mediterranean Eggplant
Makes 6
Ingredients
9 eggs
500g lamb mince
3 tbsp Yumi’s Baked Mediterranean Eggplant dip
2 cloves garlic, crushed
2 tsp English mustard
2 cups plain flour
2 cups panko breadcrumbs
High smoke point oil (we used rice bran oil) to deep fry
Salt and pepper
500g lamb mince
3 tbsp Yumi’s Baked Mediterranean Eggplant dip
2 cloves garlic, crushed
2 tsp English mustard
2 cups plain flour
2 cups panko breadcrumbs
High smoke point oil (we used rice bran oil) to deep fry
Salt and pepper
Method
- Soft boil 6 of the eggs (3 mins) then plunge into iced water to cool completely. Peel carefully.
- Heat oil in a large, deep saucepan or deep fryer to 160ºC.
- Combine mince, Yumi’s Eggplant dip, garlic and mustard in a small food processor. Season well then process until the mixture is a very smooth paste. Divide mixture into 6 equal sized balls.
- Using well-floured hands, press each ball out to an oval shape large enough to wrap around an egg. Carefully wrap each oval around an egg, sealing any gaps.
- Roll each meat egg in flour, dusting off excess. Whisk remaining 3 eggs with a splash of water then roll each meat egg in egg wash to coat. Roll in breadcrumbs to coat.
- Deep fry the scotch eggs, 2 at a time, for 3-4 mins until golden.
- Serve with toast and extra eggplant dip.
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