Pakistani Kofte Scotch Eggs
Dusted with chaat masala and served with a spicy mango, coriander & mint chutney.
I’ve never had a scotch egg before, but I always imagined replacing sausage mince with a Pakistani Kofte mince would work well (it did).
*Recipe Ingredients*
Kofte:
500g fatty mutton (or lamb) mince
1.5 medium onions
1/2 inch ginger
1 large garlic clove
1 green chilli
1/4 cup fresh coriander
Spices: close to 1 tsp salt (5g), 1/2 tsp red chilli powder, 1/2 tsp garam masala, 1/4 tsp turmeric powder
Other: 1 tbsp poppy seed, 2 tbsp powdered roast chickpeas (or gram flour)
Seasoned panko:
100g panko
1g salt
1 tsp smoked paprika
1 tsp garlic powder
Chutney:
1/2 cup coriander, 1/4 cup mint, 1/4 cup raw/unripe mango
1/4 of a medium onion, 1/2 green chilli
1/2 tsp salt, 1/2 tsp cumin powder, 1/4 tsp black pepper
2 tsp honey
2 tbsp water
1 tbsp neutral oil (emulsified in after)
1. Poke a very shallow hole at the base of large eggs then boil for 5 minutes 30. Immediately cool in icebath for 15 minutes before carefully peeling.
2. Make the kofte mix as shown with the listed ingredients. Blend the mince in till just combined, avoiding overmixing.
3. Coat the egg in AP flour, then wrap it with the mince so it’s even and not too thick (around 1 inch)
4. Coat in flour, then egg wash, then seasoned panko, then second egg wash, and finally back into the seasoned panko.
5. Fry at 160-170oC for 6 minutes
6. Rest on a wire rack and dust with chaat masala whilst hot
7. Make the chutney by blending the listed ingredients and serve alongside.
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