Dukkah scotch eggs with potato and pea salad
- 4 large eggs, plus 2 egg whites extra
- 500g lean chicken mince
- ²/³ cup fresh rye breadcrumbs (see tips)
- ¼ cup finely chopped fresh coriandercilantroX leaves
- 1 clove garlic, crushed
- ²/³ cup dukkah
- 300g baby potatoes, quartered
- 1 cup frozen peas
- 5 cups baby spinach
- 2 celery stalks, sliced
- 1 gherkin, halved, sliced
- ¹/³ cup low-fat plain yoghurt
- 1 tablespoon lemon juice, plus extra wedges to serve
1 In a small pot of boiling water, cook eggs for 8 minutes. Drain, cool under cold water and peel.
2 Preheat oven to 180°C. Line a baking tray with baking paper. In a large bowl, combine mince, extra egg whites, breadcrumbs, half of the coriander and garlic. Divide mince mixture into four equal portions. Place dukkah on a plate. Using damp hands, shape a portion of mince around each boiled egg to enclose. Roll in dukkah to lightly coat. Place on prepared tray. Spray with olive oil. Bake for 25 minutes, or until golden brown and cooked.
3 Meanwhile, in a small pot of boiling water cook potatoes for 10 minutes, or until tender, adding peas during last 3 minutes of cooking. Drain well and refresh under cold water. Place in a large bowl with remaining coriander, the spinach, celery and gherkin. Whisk yoghurt with lemon juice and season with cracked black pepper. Add yoghurt dressing to potato salad and toss to combine.
4 Serve Scotch eggs with lemon wedges and potato and pea salad.
Make it gluten free: Use gluten-free breadcrumbs and check dukkah is gluten free.
You’ll need to process 1 slice rye bread to make crumbs.
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 3g
Dietary fibre 7g
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