Meatless Beetroot Scotch Eggs

Meatless Scotch eggs recipe. Scotch eggs are popular British pub snack and picnic snack. I made this popular Scottish delicacy in a vegetarian version, as a beetroot scotch egg which is suitable for vegetarians who eat eggs.

If you’re looking for a creative and delicious twist on the classic Scotch egg, this meatless beetroot Scotch eggs recipe is a must-try! Perfect for vegetarians and those seeking a healthier option, this recipe combines the earthy sweetness of beetroot with the creamy richness of paneer and potatoes. These vibrant, crispy delights are great as a snack, brunch, or party appetizer. Let’s dive into how to make these best Scotch eggs at home!

Why Should We Make Them?

These meatless Scotch eggs are a unique twist on the traditional recipe, offering several standout features:

• Vegetarian Delight: Perfect for those who avoid meat but still crave the classic Scotch egg experience.
• Nutritional Boost: Packed with protein from paneer and eggs, along with the vitamins and minerals from beetroot and potatoes.
• Vibrant Presentation: The beetroot’s natural color makes these Scotch eggs a visual treat.
• Flavor Explosion: The spiced yolks and herb-infused crust ensure every bite is bursting with taste.
• Versatile Snack: Ideal for brunch, tea-time snacks, or party appetizers.

Ingredients Used in Detail:

• Eggs: The base of this recipe, providing a rich and creamy center.
• Potatoes: Boiled and grated, these act as a binding agent and add a soft texture.
• Paneer: Adds creaminess and protein, making this a wholesome dish.
• Beetroot: The star ingredient, offering a vibrant color and earthy sweetness.
• Green Chillies and Coriander Leaves: Enhance the flavor with a fresh and spicy kick.
• Bread Crumbs: Seasoned with mixed herbs for a crispy coating.
• Molagapodi or Pav Bhaji Masala: Adds a unique and spicy twist to the yolks.
• Vegetable/Olive Oil: Used for deep frying to achieve the perfect golden crust.

Step by Step Recipe

Step 1: Prepare the Mixture

1. In a large mixing bowl, combine the grated beetroot, paneer, boiled and grated potatoes, chopped green chillies, chopped coriander leaves, breadcrumbs, and salt to taste.
2. Mix everything thoroughly to form a soft, pliable dough that will be used to wrap the eggs.(Refer to Image 1 in the first set)

Step 2: Boil and Prepare the Eggs

1. Boil the eggs in salted water for 6-7 minutes to achieve a firm yet creamy texture.
2. Once boiled, peel the eggs and cut them into halves.
3. Carefully scoop out the yolks and mix them with molagapodi (gunpowder spice) or pav bhaji masala for added flavor.
4. Refill the seasoned yolks back into the egg whites. (Refer to Image 2 and 4 in the first set)

Step 3: Divide and Shape the Dough

1. Divide the prepared beetroot-potato dough into equal portions.
2. Flatten one portion of the dough in your palm or on a flat surface.
3. Place a halved egg with the refilled yolk onto the flattened dough.

(Refer to Image 1 and 3 in the second set)

Step 4: Wrap the Eggs

1. Carefully wrap the dough around the egg, ensuring the egg is fully covered and the outer layer is smooth and even.
2. Repeat this process for all the egg halves.

(Refer to Image 4 in the second set and Image 1 in the third set)

Step 5: Fry the Scotch Eggs

1. Heat oil in a deep frying pan or karahi over medium heat.
2. Gently place the wrapped Scotch eggs into the hot oil.
3. Fry until the outer covering turns crispy and golden brown, flipping occasionally for even cooking.

(Refer to Image 2 and 3 in the third set)

Step 6: Serve and Enjoy

1. Remove the fried Scotch eggs and place them on a paper towel to drain excess oil.
2. Slice them in half to reveal the vibrant beetroot coating and the spiced yolk center.
3. Serve hot with green chutney, ketchup, or a yogurt dip.
4. You can also serve them along with my Crispiest Roast Potatoes or Salads and make a meal.

(Refer to Image 4 in the third set)

Tips for the Best Results:

• Ensure the dough is soft but firm enough to hold its shape around the eggs.
• Use fresh and finely grated beetroot for a smoother texture and vibrant color.
• If the dough feels too sticky, add a little more bread crumbs to adjust the consistency.
• For a healthier alternative, you can bake or air fry the Scotch eggs instead of deep frying.

FAQs:

Q: Can I make these Scotch eggs vegan? A: Yes, you can substitute paneer with tofu and use vegan egg substitutes for the filling.

Q: How do I prevent the coating from falling apart while frying? A: Ensure the dough is well-mixed and not too wet. Chilling the prepared Scotch eggs for 15-20 minutes before frying can also help.

Q: Can I bake these instead of frying? A: Absolutely! Preheat your oven to 200°C (400°F) and bake for 20-25 minutes or until golden brown.

Q: Paneer Substitutions ? A: You can substitute paneer either with halloumi cheese or ricotta cheese in this recipe.

Storage and Reheating Tips

• Storage: Store leftover Scotch eggs in an airtight container in the refrigerator for up to 2 days.
• Reheating: To retain their crispiness, reheat in an oven or air fryer at 180°C (350°F) for 5-7 minutes. Avoid microwaving as it can make the coating soggy.

More Such Recipes

1. Beetroot Avocado Toast
2. Labneh Recipe
3. Beetroot Hummus Recipe

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