Photo: Joseph Gonzalez
Spiced Scotch Eggs
13 ingredients
Serves 10
openrecipes
Cumin Spiced Basmati 'Scotch Eggs' served with Aioli http://www.tilda.com/foodservice/recipes
Estimated Nutrition (whole recipe, rough)
1087
Calories
36g
Protein
34g
Fat
158g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 220g Tilda Original Pure Basmati Rice
- 2 tbsp olive oil, or to taste
- 1 large onion, finely diced
- 1 bulb garlic, finely diced
- ý litre vegetable stock
- ý tsp cumin, or to taste
- ü pint double cream
- 80g parmesan cheese
- 30 quail's eggs
- seasoned flour, for pane
- 8 eggs, for egg wash
- 500g white breadcrumbs
- garlic mayonnaise, olive oil and lemon juice, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes