Thanks to Sean Paul for this amazing recipe, as served at Liv.
275g mushrooms finely diced 195g carrots grated
2 tablespoon vegetable oil
1 medium onion finely diced 2 garlic cloves finely diced
1 small red chilli diced
10g ginger grated
1 tablespoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon ground ginger
1 handful of freshly chopped coriander
Salt & pepper
4 eggs or 4 pieces of firm tofu
60g gram flour
60g plain flour
1 teaspoon garam masala 1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon ground ginger Salt and pepper
2 medium onions finely sliced
All these ingredients are available from Liv
- Bring a pan of water to boil, add eggs and cook for six minutes. Remove and place eggs into ice cold water. Peel and set them aside. Vegan option use rm tofu, cut into squares and shape as an egg.
- Finely chop the mushrooms, onions and garlic (or use a food processor and pulse until small). Heat 2 tablespoons of vegetable oil in a pan and soften ingredients for 10-15 minutes. The mixture needs to remain moist.
- Add red chilli, grated ginger and dried spices and cook for a further minute and then remove from the heat. When cool enough to handle add breadcrumbs, carrots, coriander, salt and pepper. At this stage the mixture should be moist and stick together, if it is not slowly add water until moist
- For Bhaji mix put all the dry ingredients into a bowl and stir in just enough water to produce a thick smooth batter, then add the two onions, finely sliced
- Take a handful of the scotch egg mixture and spread it across the palm of your hand, place the egg or tofu in the middle and shape the mixture around it.
Chef’s Tip: Wet your hands before you do this to stop the mixture sticking
- Heat the cooking oil in a fryer to 180 degrees (to test the heat of the oil, drop in a cube of bread it will gently turn brown if it is the right heat).
Coat the eggs in the gram our and dust off the excess, then drop in bhaji mix and then carefully lower into fryer. The onions will spread out, that is fi
ne. Cook for 6 to 8 minutes or until golden brown. Remove and place on paper towels to remove excess oil. Season with salt to taste before serving
- Garnish with sumac and zaatar