Ingredients

• 4 free-range eggs
• vegetable oil
• for deep frying
• 2 tbsp olive oil
• knob of butter
• 1 onion
• finely chopped
• 1 carrot
• grated
• 1 garlic clove
• chopped
• ½ tsp chilli flakes
• 400g/14oz canned chickpeas
• rinsed and drained
• blended to a paste in a food processor
• 1 raw beetroot
• peeled
• grated
• 1 tsp fresh thyme leaves
• salt and freshly ground white pepper
• 100g/3½oz plain flour
• 2 free-range eggs
• beaten
• 175g/6oz breadcrumbs
• piccalilli
• to serve

Directions

• Boil the eggs for nine minutes
• then plunge into cold water to cool.
• Half-fill a deep
• heavy-based pan with the vegetable oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
• Heat the oil and butter in a frying pan. When the butter is foaming add the onion
• carrot
• garlic and chilli flakes and fry until the onion is softened.
• Place the chickpea purée into a bowl. Add the fried ingredients and mix well.
• Add the beetroot and thyme and season very well with salt and freshly ground white pepper.
• Peel the eggs then dredge them in the flour.
• Wrap the mix chickpea mixture around each of the boiled eggs
• making sure there are no gaps and mould into balls.
• Roll the coated eggs in the beaten egg
• then roll in the breadcrumbs to coat completely.
• Carefully add the coated eggs to the hot oil and deep-fry for 3-4 minutes
• or until crisp and golden-brown. Remove with a slotted spoon and drain on kitchen paper.
• Serve the veggie scotch eggs with a good dollop of piccalilli.