Veggie Scotch Eggs

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

Scotch eggs are so much easier to make than you’d think, and this tasty veggie version will keep everyone happy.

recipe updated 8 Jun 2020


  • Onion icon
    1 (140g)
  • Carrot icon
    1 (50g)
  • Tinned chickpeas icon
    Tinned chickpeas
    400g (about 1)
  • Tinned red kidney beans icon
    Tinned red kidney beans
    400g (about 1½ cups)
  • Lemon icon
    about ½ unit (29g)
  • Fresh parsley icon
    Fresh parsley
    1 tbsp (4g)
  • Egg icon
    6 (300g)
  • Water icon
    as needed
  • Sunflower oil icon
    Sunflower oil
    1 tbsp (15ml)
  • Garam masala icon
    Garam masala
    1 tbsp (6g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Plain flour icon
    Plain flour
    50g (about ½ cup)
  • Breadcrumbs icon
    100g (about 2¼ cups)
  • Sunflower oil icon
    Sunflower oil
    as needed


  • kCook icon Food processor
  • kCook icon Wooden spoon
  • kCook icon Medium bowl
  • kCook icon Large saucepan
  • kCook icon Saucepan
  • kCook icon Food processor bowl
  • kCook icon Small bowl
  • kCook icon Medium bowl
  • kCook icon Large mixing bowl
  • kCook icon Frying pan

Step preview

  1. Add egg to a clean saucepan
  2. Add water to the saucepan
  3. Boil - 6 min
  4. Drain
  5. Let cool completely
  6. Peel
  7. Add sunflower oil to a clean frying pan
  8. Heat in frying pan - medium heat
  9. Add onion and carrot to the frying pan
  10. Cook in frying pan until softened - approx 3 min, medium heat
  11. Transfer content of frying pan to large mixing bowl
  12. Add tinned chickpeas, tinned red kidney beans, lemon and garam masala to a clean food processor bowl
  13. Process until smooth
  14. Get mixture
  15. Transfer content of food processor bowl to mixture
  16. Add fresh parsley to the mixture
  17. Mix
  18. Season with salt & pepper to taste
  19. Add egg to a clean small bowl
  20. Beat
  21. Add plain flour to a clean medium bowl
  22. Add breadcrumbs to a clean medium bowl
  23. Dip
  24. Add sunflower oil to a clean large saucepan
  25. Heat - 190°C
  26. Fry bit by bit until light golden - 3 min, 190°C
  27. Remove with slotted spoon
  28. Serve
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