Falafel Scotch eggs with sesame slaw

Ingredients

Serves (1) Serves (2) — default Serves (4) Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 4 size 6 eggs
  
• 250g falafel mix
  
• spray oil
  
• 1 teaspoon sesame oil
  
• juice of 1 lime
  
• 2 cups prepared slaw mix (without dressing)
  
• 3 cups finely sliced spinach
  
• ¼ cup roughly chopped fresh coriandercilantroX
  
• 1 tablespoon toasted sesame seeds
  
• 1 tablespoon toasted pumpkin seeds
  
• 2 tablespoons beetrootbeetsX or tomato chutney
  
• 2 tablespoons low-fat plain yoghurt (optional)

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Instructions

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1. In a pot of boiling water, place eggs and boil for 9 minutes. Drain and rinse under cold water, until cool enough to handle. Peel eggs.
2. Preheat oven to 200ºC. Divide falafel mix into 4. Mould one portion of falafel mix around each egg to cover completely. Place on a baking dish lined with baking paper. Spray with oil. Bake for 10-12 minutes, turning once or twice until outside of eggs is golden.
3. While eggs are cooking, in a bowl combine sesame oil and lime juice. Add slaw, spinach, coriander and seeds and mix well.
4. Slice eggs in half, and serve with slaw, chutney and yoghurt on the side, if using.

Variations

Make it gluten free: Choose gluten-free falafel mix and check chutney is gluten free.

HFG tip

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Nutrition info (per serve)

Calories 523 cal

Kilojoules 2190 kJ

Total fat 23 g

Saturated fat 7 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Oct 2017

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