Falafel Scotch eggs with sesame slaw
Nutrition Info.(per serve)
4 size 6 eggs
250g falafel mix
1 teaspoon sesame oil
juice of 1 lime
2 cups prepared slaw mix (without dressing)
3 cups finely sliced spinach
1/4 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)
Total fat 23g
Saturated fat 7g
Dietary fibre 13g
- 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.
- 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.
- While eggs are cooking, in a bowl combine sesame oil and lime juice. Add slaw, spinach, coriander and seeds and mix well.
- Slice eggs in half, and serve with slaw, chutney and yoghurt on the side, if using.
Make it gluten free: Choose gluten-free falafel mix and check chutney is gluten free.
This recipe is from our Vegetarian weeknight meal planner feature – everything you need for four nights of delicious, nutritionist-approved meat-free meals for two, for under $67. Just grab the shopping list and get dinner done!
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