Indian Scotch eggs

These are called egg chops – hard-boiled eggs covered with a spicy potato mixture, then coated in breadcrumbs and deep-fried. Crisp and delicious, they are very popular on the streets of Kolkata. Enjoy them with a green or red chutney of your choice.

Makes 8 Q Prep 30 mins Cook 55 mins Q Q

4 large eggs 1 tbsp sunflower oil 1 tsp cumin seeds 1 small green chilli, finely chopped 1 onion, finely chopped 2.5cm piece of fresh root ginger,

peeled and finely chopped 2 garlic cloves, finely chopped ½ tsp salt ½ tsp chilli powder 1 tsp garam masala 4 floury potatoes, boiled, peeled

and mashed sunflower oil, for deep-frying green or red chutney of your

choice, to serve

FOR THE COATING 1 egg, lightly beaten 100g golden breadcrumbs

1 Boil the eggs for 12 mins, then drain and set aside to cool. Heat the sunflower oil in a large saucepan over medium heat. Add the cumin seeds and, once sizzling, add the chilli and onion. Cook for 5 mins until softened. Add the ginger and garlic and cook for 1 min. Add the salt, chilli powder and garam masala. Mix in the mashed potato. Transfer the mixture to a bowl and set aside to cool.

2 Divide the cooled potato mixture into 8 equal portions. Shell the eggs, then cut them in half lengthways. Cover each egg half with a portion of the potato mixture, spreading and smoothing it over the surface of the egg to enclose it completely and give them a nice shape. Then dip each coated egg half in the beaten egg for the coating and roll it in the breadcrumbs until thoroughly coated.

3 Heat enough oil for deep-frying the egg halves in a deep-fat fryer or large saucepan pan (ensuring the pan is no more than onethird full) to 190C – it’s important not to put the coated eggs into oil that is cooler than this temperature or they will break up. Line a plate with some kitchen paper. When the oil is hot, fry the egg chops, 1 at a time, turning gently, for about 3- 4 mins, until the coating is golden brown. Transfer to the paper-lined plate and leave to drain excess oil while you cook the remaining coated eggs. Season with sea salt flakes and serve hot with chutney.