12 mins
6 large free range eggs
900g Scotty Brand Kestrel Potatoes
50g Butter
3 tbsp Milk or cream
2 tbsp chopped chives or spring onion
2 tbsp your favourite curry paste
25g fresh coriander, finely chopped
100g flour
200g dry, crispy, breadcrumbs (like panko)
sea salt and freshly ground black pepper to taste
Boil and mash the potatoes until smooth and set aside.
Bring a medium sized pan three quarters full of water to a rolling boil and carefully add your four eggs. Start the timer as soon as they've gone into the water and give them 7 minutes.
Have a large bowl of cold water ready and after 7 minutes drop the eggs into the cold water to stop them cooking further.
Peel the eggs and set aside.
To make the coating for the eggs, mix the mash with the curry and the chopped coriander until it's completely combined. If you feel that the mash is too moist add a tbsp of your breadcrumbs to the mix. You want it to be firm enough to hold it's shape.
Coat the eggs in the mash mix by making an egg sized ball of mash and flattening it out a bit in your palm. Place a peeled egg in the center and bring the mix around the egg gently, you’re looking for an even thickness around the whole egg. 5mm is just about right.
Once you have coated all of the eggs, take 3 bowls and in the first bowl put the flour, in the second crack and lightly whisk your two leftover raw eggs, in the third bowl put the bread crumbs seasoned with salt and pepper.
To coat the scotch eggs roll in flour, dip in egg, and then roll again in breadcrumbs. Repeat until all the eggs are done.
Set a preheated air fryer to 200oC, oil the base of the basket first so it's more non stick.
Give the eggs 12 minutes, carefully turning them every four minutes so they cook evenly.
Tip: You can replace the curry paste and coriander easily with chopped roasted peppers and parsley or wholegrain mustard and chives for a bit of a tang!
