Quick vegetarian scotch eggs

Ingredients

• 1 litre of oil of your choice, for deep frying

• 3 medium eggs

• 1 dusting of plain flour

• 1 al'fez lebanese style falafel mix

• 30 g of breadcrumbs, (we used pre-made panko)

4 servings

Calories~463 kcal

Protein~14 g

Carbs~48 g

Fat~24 g

Fiber~8 g

Sugar~3 g

Total recipe

Calories~1,850 kcal

Protein~55 g

Carbs~190 g

Fat~95 g

Fiber~30 g

Sugar~10 g

Method

• Step 1

  For gooey yolks, boil the eggs for 5 mins. Douse in cold water before peeling.

• Step 2

  Prepare the falafel mix in a bowl with 150ml cold water, mix well and leave to stand for 4-5 mins.

• Step 3

  Get two plates and put flour on one and breadcrumbs on the other.

• Step 4

  Roll the boiled eggs in the flour. Divide the falafel mix into three, then take one piece and flatten it onto your palm. Place a floured egg in the middle and shape the mixture around the egg, it may take a bit of coaxing. Make into a ball and roll it in the breadcrumbs to coat. Pat the crumbs in a little to stick, set aside and repeat.

• Step 5

  Fill a saucepan halfway with oil over a high heat. When hot, cook a couple at a time for 1-2 mins, until crisp and golden. Remove, drain and serve.