Recipe by: Golden Kings
INGREDIENTS
4 Golden Kings potatoes, peeled, quartered and boiled
4 British free-range eggs, soft-boiled so the yolk remains runny, cooled, and peeled
2 tablespoons butter
100ml coconut milk
200g Panko breadcrumbs
Seasoning Mix:
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon turmeric
1 teaspoon cumin
1 teaspoon garam masala
2 tablespoons fresh coriander, chopped
2 green chilies, deseeded and finely chopped
1 tablespoon tomato paste
Salt, to taste
Black pepper, to taste
METHOD
- In a large mixing bowl, mash the boiled potatoes with butter and coconut milk until smooth and creamy.
- Add the seasoning mix ingredients – garlic powder, onion powder, turmeric, cumin, garam masala, fresh coriander, green chilies, tomato paste, salt, and black pepper. Mix well to incorporate all the flavours into the potato mixture.
- Divide the potato mixture into four equal portions.
- Take one portion of the potato mixture and flatten it on your palm. Place a soft-boiled egg in the centre and gently wrap the potato mixture around the egg, ensuring it’s evenly covered and about 1 cm thick.
- Roll the potato-covered egg in Panko breadcrumbs until fully coated. Repeat this process for the remaining eggs.
- Heat oil in a deep fryer or a pan for deep frying. Alternatively, preheat an air fryer to 200°C (390°F).
- If deep frying, carefully place the potato-covered eggs into the hot oil and fry until they turn golden brown and crispy on all sides, about 5-7 minutes. Remove from the oil and drain on paper towels to remove excess oil.
- If air frying, place the potato-covered eggs in the air fryer basket in a single layer. Cook at 200°C (390°F) for about 10 minutes, flipping halfway through, until they are golden brown and crispy.
- Once cooked, slice the spicy potato Scotch eggs in half to reveal the delicious, runny yolk inside.
- Serve hot immediately with your favourite dipping sauce. Mango chutney pairs wonderfully with the spicy Flavors of the Scotch egg.