Spiced Potato Scotch Egg

Spiced Potato Scotch Egg

Potatoes feature heavily in my meals because I find them versatile, satisfyingly comforting and more than a side dish. Eggs are also a staple, so figured I’d combine the two. 

Here’s a delicious Spiced Potato Scotch Egg recipe. It’s baked rather than fried for a healthier alternative. And I also made the background that it’s shot on. It’s called ‘Grey and White Streaks’, which you can check out in my backgrounds shop.

Spiced Potato Scotch Egg

February 11, 2020
: 4
: 15 min
: 30 min
: 45 min
: Easy

A lighter, vegetarian alternative to a meaty Scotch Egg


  • 4 large Maris Piper/King Edwards potatoes, peeled and chopped

  • 4 medium eggs

  • 1 egg, beaten

  • 150g panko breadcrumbs
plain flour, for dusting
1 onion, finely sliced

  • 1 tsp turmeric

  • 1 tsp cumin powder

  • 1 tsp coriander powder

  • 1 tsp ginger powder

  • 1 tsp mustard seeds
½ tsp chilli powder
2 tsps sea salt (adjust to taste)
  • 2 tbsps vegetable oil
  • Step 1 Boil the potatoes in a saucepan until tender then set aside to cool.

Boil the eggs in a pan for 4 minutes, then take them out and run under cold water for a few minutes to cool. Once cooled peel off the skins and set aside.

Place the oil in a frying pan and fry the onions on a medium heat for 5 minutes, add the turmeric, cumin, coriander, ginger, mustard seeds, chilli powder and salt and cook for a further 3 minutes. Take off the heat, set aside and leave to cool.

Put the onion mixture in with the potatoes and mash together.

Divide the potato mixture into four. Flatten one of the sections in the palm of your hand and place an egg in the middle. Gather the edges and mould around the egg. Repeat with the other eggs.

Place the beaten egg, flour and breadcrumbs into three separate plates.

Dust the egg and potato mixture with flour, then roll into the egg and then pat all over with the breadcrumbs.  Repeat with the other eggs.

Place the scotch eggs onto a baking tray.

Spray the scotch eggs with oil and bake at gas mark 8 for 20 minutes.
Serve warm or cold with some piccalilli or mango chutney. 

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