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Crunchy Chickpea Eggs - V
40 minutes plus 4 hours + chilling time
6 servings
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Introduction
These eggs are a vegetarian alternative to Scotch eggs perfect for a picnic
Oven temperature
Pre-heat oven to 185°c fan 165°c – 350°f – Reg4
Steps
Drain chickpeas
Put pepper dew, tomato, olives, onions & seasonings in food processor and blitz
Add chickpeas and blitz again until all combined, check seasoning
Coat eggs with the mixture (they should look like Scotch Eggs!)
Chill for at least 4 hours
Coat eggs with egg & breadcrumb mix.
Either deep fry until breadcrumbs browned
Or put on roasting tray in pre-heated oven for 15-20 minutes until crispy & golden
Cooks tips
If you don’t have a deep fat fryer roast in the oven - it saves the ‘frying tonight’ smell in the house
Serve with
On there own or quarter and use as canapes with aioli mayonnaise
Further recipe suggestion
Wine pairing
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TO PRINT RECIPE
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Ingredients
6 hard boiled eggs shelled
1 pepper dew finely chopped
200g x tin plum tomato chopped
4 black olives sliced
4 spring onions chopped
seasonings
2 x 400g cans of chickpeas
1 egg beaten
breadcrumbs