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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 leaves2 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. |
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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. |
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| www.chewthecud.co.uk Pure Vegetarian and vegan food, All images, Vegetarian recipes & Vegan recipes copyrighted to James Lock | |||||||||||||||||||