Pea and mint Scotch eggs

Step 1

Place the peas in a pan, add 3 tablespoons of water and place over a low heat. Once the water is boiling, cover the pan and reduce the heat.

Step 2

After a few minutes, stir the peas and use a potato masher to crush them slightly. Continue cooking until the peas are broken down and form chunks.

Step 3

Remove the peas from the pan and place into a bowl. Add the mint and season with the salt and pepper. Stir well and leave to chill in the fridge.

Step 4

When the pea mixture is thoroughly chilled, mould it around each of the hard boiled eggs, pressing to ensure an even coverage. Place on a tray and chill in the fridge for 30 minutes.

Step 5

To coat

Crack the egg into a bowl and beat until the white and yolk are combined. Roll the pea-coated eggs in the beaten egg mixture, before rolling them in the breadcrumbs. Try to ensure an even coating all over the eggs.

Step 6

Pour the oil into a frying pan to a depth of around 2.5cm (1 inch) and place over a high heat.

Step 7

Once the oil is hot, add the breaded eggs, being careful not to splash the hot oil. Use a spoon to gently move the eggs around the pan, ensuring they don’t stick and that they’re evenly cooked.

Step 8

Place the cooked eggs on a tray lined with kitchen roll, to drain any excess oil. Serve hot or store in the fridge, once they’ve cooled.