Wicklewood's Gluten Free Scotch Eggs

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 4 free range eggs, hard boiled and shelled
• 2 free range eggs, beaten
• 10 ounces gluten free sausage meat
• 2 teaspoons fresh thyme leaves, chopped
• 2 tablespoons fresh parsley, chopped
• 3 tablespoons fresh chives or 1 spring onion, finely chopped
• seasoning
• 2 ounces rice flour, seasoned
• 4 ounces gluten free breadcrumbs
• oil (for frying)

Recipe

• 1 preheat oven to 180c.
• 2 in a bowl, mix the sausage meat with the herbs and season well and divide into four portions.
• 3 prepare 3 shallow bowls, one containing the seasoned rice flour, one for the beaten eggs, and the other breadcrumbs.
• 4 take a boiled egg; roll it in the flour,.
• 5 cover the egg in a sausage meat portion.
• 6 roll it in the beaten egg and then in the breadcrumbs.
• 7 repeat this process for all the boiled eggs, set aside for five minutes.
• 8 double dip the eggs in the beaten egg and breadcrumbs one more time for extra texture.
• 9 in a heavy based pan, heat the oil and, place the eggs in the oil and fry gently, turning regularly, for 5-6 mins or until they are golden brown and crispy
• 10 transfer to a baking sheet and cook in a preheated oven for a further 10 minutes.
• 11 serve hot or cold.