Scotch eggs consist of hard boiled eggs wrapped in meat coated with breadcrumbs and fried or baked. Scotch eggs are picnic food. Origin of this dish is London (UK).
When eggs are wrapped with meat and coated with bread crumbs the size of eggs doubled and it’s hard to eat. So I gave a twist to this recipe and made ‘mini scotch eggs’. It’s comparatively small and can be eaten as appetizer or breakfast.


INGREDIENTS

Chicken breast- 1 no.
Hard boiled eggs-2 nos.
Boiled Potato-1 no.
Ginger garlic paste-1tsp
Lime – ½ 
Oregano- pinch (optional)
Turmeric-pinch
Garam masala- pinch
Pepper- ½ tsp
Salt - to taste
Flour -1/4 cup
Eggs-1 beaten
Bread crumbs- ½ cup
Oil for deep frying

PROCEDURE
  • Cut the chicken breast to small pieces and put inside the blender. Add the mashed potato, Ginger garlic paste, Lime, Oregano, Turmeric, Garam masala, Pepper and Salt with chicken and blend well.
  • From this mixture make 8 equal sized balls.
  • Cut each boiled egg into 4 equal halves.
  • Cover each hard-boiled egg piece with the blended chicken mix.
  • Then roll the balls in flour and then in beaten egg before finally covering it with bread crumbs.
  • Deep fry till golden brown and serve hot.
  • Can be served as an appetizer or breakfast