Meatless Scotch eggs recipe. Scotch eggs are popular British pub snack and picnic snack. I made this popular Scottish delicacy in a vegetarian version, as a beetroot scotch egg which is suitable for vegetarians who eat eggs.
Scotch eggs are originally hard boiled eggs which are covered with meat, a batter and crumb and then deep-fried , in this recipe of scotch eggs I made it vegetarian friendly, ovo-lacto Vegetarians to be precise.
Watch How to Make Beetroot Scotch Eggs (Meatless Scotch eggs)
Hard boiled eggs are wrapped in a veggie based covering which is healthier and tastes quite good. To make the vegetarian version of scotch eggs for vegetarians who eat eggs, or to Indianize the recipe I usually make my favourite cutlet covering. This time I made the scotch eggs covering with addition of beetroot which makes it quite healthy, adds a lovely taste and make them pretty as pink! Quite literally :D.
Another twist which I added to make it more interesting and spicy was addition of Mologapodi (idli podi) in the yolks. It adds more flavour and some spice to the scotch eggs. This is deep fried version recipe, but if you want to make baked scotch egg these can be baked easily or air fried if that's your thing.
You can enjoy these Meatless scotch eggs for appetiser, brunch or tea time snack. These can also be packed in kid's Lunch box. Pair them with a green salad and that makes a delicious lunch or dinner. If you love eggs, do give them a try and Thank me later 🙂
Meatless Scotch Egg with Indian Twist - Beetroot Scotch EggsPrint Pin Rate
- 4 Eggs
- 300 g potato boiled grated
- 200 g paneer
- 100 g beetroot grated
- 2-3 green chilli chopped
- 2-3 tablespoon Coriander leaves
- ½ cup bread crumb seasoned with Mixed herbs
- Salt to taste
- 2-3 Tbsp Molagapodi/gun powder/Pav bhaji Masala
- Vegetable/olive oil for frying
- To make the covering of scotch eggs, first in a mixing bowl add grated beetroot, grated potatoes, bread crumbs, coriander leaves, green chilli, salt and mix them well to make a soft dough.
- Boil the eggs for 6-7 minute in hot salted water. Peel them and cut them into halves.
- Now scoop out the egg yolks in a bowl, mix the moolagapodi/spicy idli powder and refill them in the boiled egg cavities.
- Divide the dough into four portions and flatten in palm of your hand.
- Place the boiled egg filled with flavoured yolk onto the flatten dough and cover it entirely with that.
- Heat oil in a karahi/deep pan and deep fry these scotch eggs till golden brown and enjoy with a cup of hot tea or as a snack/brunch
Your recipes are truely amazing ma'am......loved the uniqueness of the dish.....can you suggest another substitute for beetroot please