Dukkah Scotch eggs with potato & pea salad
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Time to make:
40 mins (Hands-on time: 15 mins, Cooking time: 25 mins)
$5.10 per serve
(at time of publication)
Full ingredients list:
5 large eggs
500g lean chicken mince
²/³ cup fresh rye breadcrumbs
¼ cup finely chopped coriander leaves
1 garlic clove, crushed
²/³ cup dukkah
300g baby chat potatoes, quartered
1 cup frozen peas
80g baby spinach
2 celery stalks, sliced
1 gherkin, chopped
¹/³ cup reduced-fat plain yoghurt
1 tablespoon lemon juice, plus extra wedges, to serve
Nutritional information (per serve)
Instructions and steps:
1 Boil four of the eggs in a small saucepan for 8 minutes. Drain, refresh under cold water. Peel.
2 Preheat oven to 180°C. Line a baking tray with baking paper. Combine the mince, remaining egg, breadcrumbs, half of the coriander and garlic in a large bowl. Divide the mince mixture into four equal portions. Place dukkah on a plate. Using damp hands, shape a portion of mince around each hard-boiled egg to enclose. Roll in the dukkah to lightly coat. Place on prepared tray. Spray with olive oil. Bake for 25 minutes.
3 Meanwhile, boil potatoes in a small saucepan for 10 minutes, or until tender, adding the peas during last 3 minutes of cooking. Drain and refresh under cold water; drain again. Place in a large bowl with the remaining coriander, spinach, celery and gherkin. Whisk the yoghurt with lemon juice; season with cracked black pepper. Add the yoghurt dressing to the potato salad and toss to combine.
4 Serve the Scotch eggs with lemon wedges and the salad.
Process one slice of rye bread to make breadcrumbs.
About this recipe
First published: August 2019