Vegetarian scotch eggs www.chewthecud.co.uk Pure Vegetarian and Vegan food

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Vegetarian Scotch Eggs

You will need:

7 large free range eggs

150g red split lentils

100g carrot (1 large carrot)
60g rice flour

1 pint vegetable stock

3 tsp Dried mixed herbs

2 fresh bay leaves

2 cloves garlic

1 large onion

1 tsp salt

sprinkle of pepper

drizzle of olive oil

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Perfect for vegetarian kids & vegetarian teens.
Ideal for lunch boxes. Also well loved by
vegetarian adults, as well as being totally gluten free!

1. Prepare the eggs

Boil 6 eggs in water for around 3/4 minute.
Your aiming for semi soft as they will be
cooking further in the oven once they are
covered in your lentils.

Once boiled peel while hot and set aside.

2.Lentil mix

Boil the lentils till very soft in the Vegetable stock and drain.

Chop the onion and garlic as finely as possible then fry in the olive oil along with the bay leaves
till they start to turn golden brown.

In a bowl mix the onions, finely grated carrot, cooked lentils, dried mixed herbs, 50 grams
of the rice flour, 1 beaten egg and session with the salt and pepper.

3. Make & bake

Take your peeled boiled eggs and roll them in the remainder of the flour. Take a small
amount of the mix a squash it around the egg. It will be wet and sticky so once made place
them on an greased non-stick tray.

Bake at 190c for 20 minutes. Once cooked allow to cool. These vegetarian scotched eggs
can be served on a bed of dressed leaves or as a snack. Idea for gluten free pack lunches
or vegetarian pack lunches.