These vegetarian Scotch eggs my dear readers were going to look red and meaty with the help of a root vegetable, yes the under-rated beetroot. When you bite into the crisp golden exterior, you will taste the beetroot, but in a good way - a little earthy. It is not overpowering at all as its toned down by the chickpeas. Then you will get a little twang from the mango powder. But more so, you will be amazed at the way the beetroot naturally colours all of the ingredients such as the chickpeas, chickpea flour and quinoa that snuggle up nicely around the egg.
Because fellow bloggers are making and sharing all things Halloween, I thought I'd join in this week with the fun too, so I've dubbed these Beetroot Scotch Eggs as Vampire Eggs! Something I think fans of the vampire themed fantasy romance series Twilight may approve of, after all The Cullens family were all vegetarian vampires.
I am sharing this recipe with Recipe of the Week hosted by A Mummy Too; and My Legume Love Affair #64. MLLA was created by Susan of The Well-Seasoned Cook, and is now run by Lisa of Lisa's Kitchen. This October it is being hosted by Princy of Spicy Food; and finally with What I Ate Wednesday#145 hosted by Peas and Crayons,
Vegetarian Beetroot Scotch Eggs
Makes 6 Scotch eggs
6 free-range hard boiled eggs, shells removed
1 medium beetroot, grated
1 medium onion, grated
1 teaspoon curry powder
1 teaspoon garam masala
Optional: 1 teaspoon mango powder also known as Amchoor or even sumac
1/2 teaspoon salt
1/2 teaspoon chilli flakes
100g chickpea flour, plus extra for coating the eggs
1 x 400g tinned chickpeas, mashed
Coat the eggs in a little chickpea flour, then set aside or put in the fridge.
Rinse the Quinoa in a sieve with cold water. Then boil it in 175ml water fro 10 minutes, covered with a lid. Remove the saucepan from the heat to cool down completely.
In a large bowl, add the grated onion and beetroot. Then stir in the spices and chickpea flour.
When the Quinoa is completely cold, add it to the bowl, along with the mashed chickpeas and mix well to combine like a burger mixture it should be firm, not soft. If it is soft, add extra chickpea flour. Taste and adjust seasoning if necessary. Leave the mixture to firm up in the fridge for about an hour.
For outer crisp coating and deep frying
80g panko crumbs (or 80g fresh breadcrumbs)
1 large egg white lightly beaten or whisked (optional - I like it whisked as it gives it a tempura like texture).
Vegetable oil for deep frying
Divide the mixture into six equal portions and then using your hands begin moulding the Chickpea Beetroot mixture around the egg, squeezing gently to hold and bind it together, ensuring that there are no gaping holes. Mould gently until you have a nice firm and well covered egg. Once you have covered all the eggs, put in the fridge to chill.
When ready to deep fry, whisk the egg white, dip the eggs in it, then roll gently into the panko or fresh breadcrumbs and deep fry in vegetable oil until golden all over. Serve immediately or at room temperature.