Pork and lentil scotch eggs
6 medium, at room temperature
Lentils, canned, rinsed, drained
1 cup(s), (200g)
Lean pork mince
2 tbs, finely chopped
Fresh lemon rind
1 tsp, finely grated
Whole grain mustard
50 g, (¾ cup), made from fresh rye sourdough bread
50 g, (⅔ cup)
- Bring a medium saucepan of water to the boil over medium-high heat. Reduce heat to a simmer. Using a slotted spoon, lower 4 eggs into water and simmer for 5 minutes. Drain. Refresh under cold water. Drain. Peel eggs and set aside.
- Meanwhile, using a fork, roughly mash lentils in a medium bowl. Add mince, chives, rind and mustard and mix to combine. Season with salt and pepper. Divide mince mixture into 4 equal portions.
- Combine breadcrumbs in a shallow bowl. Whisk remaining eggs and 2 tablespoons water in a bowl. Place flour in a small bowl. Roll 1 boiled egg in flour to coat. Hold 1 portion of mince mixture in the palm of your hand and use your other hand to flatten. Place egg in centre of mince mixture. Shape mince mixture around egg and press firmly to seal. Roll in egg mixture, then roll in breadcrumbs to coat. Place on a plate. Repeat to make 3 more scotch eggs. Cover and place in the fridge for 20 minutes.
- Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place scotch eggs on prepared tray and lightly spray with oil. Bake, turning once, for 25 minutes or until mince is cooked through and outside is golden.