10 free-range eggs, at room temperature 500g good-quality sausage mince
250g beef mince
3 cups (225g) panko (Japanese) breadcrumbs
¼ cup (70g) tomato sauce
1 tablespoon Dijon mustard
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon white pepper
2 cups (300g) plain flour vegetable oil, to deep-fry aioli, lemon wedges and fresh dill, optional, to serve
1 Bring a large saucepan of water to a rolling boil. Gently lower 8 eggs into the water; boil for 4 minutes. Remove eggs with a slotted spoon; place in a bowl of cold water. Peel carefully when cool.
2 Place both minces in a large bowl with 1 cup of the breadcrumbs, sauce, mustard, curry powder and half each of the salt and pepper. Using your hands, work the mixture until well combined, then divide the mixture into eight equal pieces. Form each piece into a thin flat oval.
3 Beat the remaining eggs in a shallow dish. Combine the flour with the remaining salt and pepper in a shallow dish. Place remaining breadcrumbs in a shallow dish. Gently toss a boiled egg in the flour; shake away the excess. Place an egg on a patty. Using damp hands, gently wrap the patty around the egg. Toss gently in flour; shake away excess. Dip into beaten egg; drain away excess. Roll egg in crumbs to coat. Repeat with the remaining eggs.
4 Meanwhile, fill a large saucepan one-third full with the oil; heat to 180°C (or until a cube of bread turns golden in 15 seconds).
5 Deep-fry the eggs, in batches, for
4-5 minutes or until a deep golden colour. Drain on paper towels.
6 Serve the eggs with aioli, lemon wedges and dill, if desired.
MAKES 8 PREP AND COOK TIME 45 MINUTES
Not suitable to freeze or microwave.
Stuffed eggplant with lamb