I have quite a number of Vegetarian Scotch Egg recipes on my blog making everything from scratch. I created one not that long ago when I returned back home to Wales called Welsh Glamorgan Eggs made with Caerphilly cheese, leeks and mustard; or even my Red Dragon Welsh Vegetarian Scotch Eggs enhanced with chilli flakes for fiery warmth. My last effort was last year around Halloween Beetroot Scotch Eggs dubbed Vampire Eggs, not because of garlic content but the beet red colour.
After having made some Za'atar infused vegan meatballs with the Vegetarian 'sausage' mix D suggested that I make some vegetarian Scotch eggs with the remainder of the packet. Oh what a smarty pants I thought, then it dawned on me, sneaky man - You like them, but that is okay as I was more than happy to make them for him and some for me. But they were not going to be plain Vegetarian Scotch Eggs, these were going to be enhanced further, this time with some Jamaican flavours - namely thyme, all spice, scotch bonnet and limes.
Oh my, they were super super tasty and zesty too. I would so so make these again. Of course you can make everything from scratch and I often do, but there are times when convenience suits. These Vegetarian Jerk Spiced Scotch Eggs were really easy to put together and quick to make if you use some ready made products: Vegetarian 'sausage' mix . You can even buy ready made Jerk paste, but I actually did make my own as I have found some shop bought ones ridiculously salty.
My homemade jerk paste was sweet and fiery, I also loved the kick not just from the Scotch Bonnet, but the black peppercorns too. The only fiddly part of this recipe was removing the egg shells and moulding the eggs with the mixture, but the more you practice the easier it gets.
So what was D's verdict - nom nom nom...what more can I say. He is already hinting that I should make some mores, especially as I have been boasting that they are so easy to knock up.
Home-made Jerk Paste
Good handful of fresh thyme, woody stems removed
Small handful of fresh coriander
1 teaspoon coriander seeds
2 tablespoons black peppercorns
1 large cinnamon stick, broken into pieces
3 generous teaspoons allspice
1 teaspoon nutmeg
4 - 6 garlic cloves, minced
2 teaspoons fresh ginger, minced
Sea salt to taste
3 - 4 Scotch Bonnet chillies, optional remove seeds
Juice from 2 limes
120ml vegetable oil
Put all the ingredients into Optimuum 9400, food processor or blender and blitz to a smooth paste. Use as required or scrape into a glass jar. Refrigerate.
This Jerk Paste will keep for a couple of weeks if covered with little oil.
Vegetarian Jamaican Jerk Spiced Scotch Eggs
6 (small) free-range hard boiled eggs, shells removed
175g of vegetarian Sausage mix
2 generous teaspoons home-made Jerk Paste or from a jar
In a large bowl, stir Sausage mix and the Jerk Paste. Then carefully pour in 300ml cold water, stir well to combine and then let it stand for a few minutes to thicken.
Divide the vegetarian sausage meat mixture into six equal portions and then using your hands begin moulding the 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.
For outer crisp coating and deep frying
80g panko crumbs (or 100g fresh breadcrumbs or dry equivalent)
Vegetable oil for deep frying
When ready to deep fry, roll gently into the crumbs until well coated, then deep fry in vegetable oil until golden all over.
Serve immediately or at room temperature.