Ingredients

• vegetable oil
• for deep-frying
• pinch salt
• 6 free-range eggs
• 20g/¾oz plain flour
• 250g/9oz sausage meat
• 1 garlic clove
• finely chopped
• 1 small red chilli
• finely chopped
• 10g/¼oz onion powder
• pinch of finely chopped fresh coriander
• 10g/¼ finely grated fresh root ginger
• 1 free-range egg yolk
• 60g/2¼oz gram flour
• 60g/2¼oz plain flour
• 1 tsp garam masala
• 1 tsp garlic powder
• 1 tsp onion powder
• ¼ tsp cayenne pepper
• ½ tsp ground turmeric
• ½ tsp ground cumin
• ½ tsp ground ginger
• 2 onions
• thinly sliced
• 200g/7oz natural yoghurt
• 4 tbsp chopped coriander
• 1 garlic clove
• chopped
• 1 lime
• zest and juice
• salt and freshly ground black pepper

Directions

• Heat deep-fat fryer to 160C
• or half-fill a deep pan with oil and heat to 160C or until a piece of bread dropped into the oil turns golden brown in 20 seconds (CAUTION: Hot oil can be dangerous. Do not leave unattended).
• To cook the eggs
• bring a pan of water to the boil and add a pinch of salt. Boil the eggs for 6 minutes. When cooked
• remove and refresh in ice-cold water. When cool
• shell the eggs and set aside.
• For the Scotch egg mix
• combine all the ingredients in a bowl and keep in the fridge.
• For the bhaji mix
• mix all the ingredients in a bowl and stir in just enough cold water to produce a thick
• smooth batter.
• To make the bhajis
• take a ball of Scotch egg mix roughly the size of an egg. Flatten it out
• and then wrap it around one of the soft-boiled eggs. Repeat with the remaining eggs.
• Roll each Scotch egg in flour and dust off the excess. Roll in the bhaji mix
• then lift out and carefully lower into the hot oil. Fry them two at a time for 8 minutes. Remove and drain on kitchen paper.
• Meanwhile
• for the dressing. Mix all the imgredients together in a bowl.
• To serve
• place the bhajis on a serving plate and cut in half. Drizzle over the yoghurt dressing.