SCOTCH EGGS

Ingredients:
Hard boiled eggs - 4
Pork sausage meat - 100 gms
Plain flour - 25 gm
Salt and pepper to taste
Egg - 1 (beaten)
Bread crumbs for coating
Oil for deep frying

Method:

• Season the flour with salt and pepper and use to coat the eggs.
• Divide the sausage meat into four portions and pat out each into a large round enough to enclose the egg.
• Wrap the sausage meat around the eggs, pinching together to seal well.
• Dip in beaten egg, then coat with bread crumbs.
• Deep fry in oil heated to 170 C for about 8 minutes or until crisp and lightly browned.
• Drain on kitchen paper towel and serve hot or cold.