Scotch Eggs with Pickled Onion Salad
Scotch eggs are a wonderfully satisfying meal and are always a hit at dinner parties. Chickpeas, mushrooms and panko breadcrumbs are combined to create a new version of this classic dish. They truly bring the holidays to the next level.

- Serves:
- 6
- Prep Time:
- 30 min
- Cook Time:
- 10 min
Ingredients
Nutrition Facts
- Calories
- 474
- Fat
- 25 g
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Sodium
- 1548 mg
- Sugars
- 18 g
- Protein
- 15 g
- Fibre
- 3 g
- Carbohydrate
- 48 g
Scotch Eggs
- 8 eggs
- 1/3 lb (0.2 kg) cremini or white button mushrooms
- 1 1/2 cups (375 mL) canned chickpeas, rinsed and drained
- 1 1/4 cups (315 mL) Panko bread crumbs
- 1 tbsp (15 mL) curry powder
- 1 tsp (5 mL) salt
- Oil for deep frying (canola, peanut, etc.)
Curry Mayo (used half of these amounts):
- 1/2 cup (125 mL) mayonnaise
- 1/2 tbsp (10 mL) white wine vinegar
- 1/2 tbsp (10 mL) lime juice
- 1/2 tsp (2.5 mL) curry powder
- 1/4 tsp (1.25 mL) salt
Pickled Onion Salad
- 1/4 cup (60 mL) rice wine vinegar
- 1/4 cup (60 mL) sugar
- 1 tsp (5 mL) salt
- 1 red onion
- 3 cups (750 mL) pea shoots
- 1 cup (250 mL) fresh cilantro
Instructions
Scotch Eggs
-
Boil 6 eggs in their shell for 5 1/2 minutes. Run cold water over eggs until cooled and gently remove the shell. Put aside.
-
In a food processor, roughly grind the mushrooms. Add the chickpeas and grind finely. Add breadcrumbs, curry powder, salt and remaining 2 eggs. Mix until well combined.
-
Divide the chickpea mixture into 6 equal portions. Dampen hands and knead a portion of the mixture until it is 1/2 inch thick. Place an egg in the middle and cover with the mixture. Gently hand-roll and seal the cracks by pinching. If the mixture becomes sticky, dampen hands again. Repeat with the remaining eggs and mixture. Set aside while preparing mayonnaise and salad.
-
In a deep saucepan or casserole, heat oil to 350°F (180°C) and fry eggs for 5 minutes until golden brown. Serve each egg on a nest of the salad with a dollop of curry mayonnaise.
Curry Mayonnaise
-
In a small bowl, mix all the ingredients. Cover. Can be stored for up to 2 days in the refrigerator.
Pickled Onion Salad
-
In a small saucepan, gently bring the vinegar, sugar and salt to a boil. Place the onion in a glass bowl or non-reactive bowl (ceramic or stainless-steel) and pour the hot vinegar over the onion. Mix well and cover. Let cool 2 hours or preferably all night.
-
When serving, combine onion and mixture with pea shoots and coriander. Stir and utilize immediately.
Notes
Prepare the eggs and the mayonnaise up to 4 hours in advance and refrigerate, covered. Fry the eggs just before serving. Pickled onions can be prepared up to a month in advance and stored in the refrigerator. The recipe can easily be doubled and they are delicious served with cold cuts or in sandwiches.