SCOTCH EGG – PHASE 2bianca.l
50 grams beef mince
2 tablespoons grated zucchini
1 tablespoon finely diced onion
Pinch chicken stock
1/4 teaspoon garlic
1 teaspoon tomato paste
Boil the egg for EXACTLY 5 minutes, then run the egg under cold water or them put into an ice bath to stop them from cooking.
Once the egg has cooled down, peel and then put it aside.
Place all of the ingredients into a boil (except for the egg) and mix together.
Take half of the mince mixture and place it in the palm of your hand and place the egg on top. Then use the rest of the mince mixture to cover the egg.
Place ball in a small oven safe dish or cupcake tin to help keep the shape.
Bake in oven for 15-20 minutes.
By Rebecca McGrath