MyNutriCounter / Vegan Scotch Eggs



For the “Egg Yolk”

80g/2.5oz mashed potatoes

2 tsp. curry powder

pinch of salt

pinch of pepper

For the “Egg White”

210g/7.5oz white rice

150ml/5fl oz coconut milk

150ml/5fl oz water

pinch of salt

For the “Meat Crust”

1 tbsp. flaxseed meal

2.5 tbsp. water

1 x 425g/15oz can red kidney beans

2 tbsp/10g cilantro/coriander

1 tbsp. cumin powder

80g/2.5oz gluten-free flour


1.Boil potatoes until fork tender.

2.Mash potatoes with curry powder in a bowl. Season with salt and pepper then set aside.

3.Combine rice, water, and coconut milk in a pot. Bring to a boil while stirring constantly. Reduce to a simmer, cover, and cook for 15 minutes.

4.Combine flaxmeal and water in a small bowl and leave to bloom for 5 minutes.

5.Process red kidney beans, cumin powder, flaxmeal mixture, salt, and pepper into a paste in the food processor.

6.Transfer to a bowl together with the chopped cilantro and GF flour. Mix into a dough.

7.Form the scotch eggs. Roll cooked coconut rice into balls, making an indentation in the middle. Fill the dent with a scoop of the curry mashed potatoes and seal with more rice. Enclose the rice balls with a layer of the bean mixture.

8.Sear in a lightly oiled skillet and bake in at 180C/360F for 15 minutes.



Update Message: We’ve made this vegan version of a very popular British dish for British Food Fortnight, but of course, it’s tasty all year round.

Tags: vegetarian, recipes, vegan, gluten-free, dairy-free, lunch, snack, Starters

Revision: 1