Rice Flour Scotch Eggs

Recipe inspiration; thespruce.com
Photos credit; Laissa Miller
Prep time; 20 mins
Cooking time; 15 mins
Total time; 35 mins


8 small or 10 large eggs
500g minced meat (beef, chicken or lamb)
1 medium onion
1 tablespoon garlic-ginger paste
1 teaspoon turmeric powder
½ teaspoon cayenne pepper
1 teaspoon garam masala powder
¼ cup fresh parsley leaves
Salt to taste
½ cup rice flour
Oil for deep frying


In a medium saucepan over medium high heat, boil 6 (large)-8 (small) eggs to your liking. While eggs are boiling, prepare other ingredients; finely chop onion and parsley

In a large mixing bowl; add meat, onion, parsley, garlic-ginger paste, turmeric, cayenne pepper and garam masala. Beat in one egg. Mix well, season with salt to taste

Divide meat mixture into 6 equal balls; peel boiled eggs

Wrap the meat mixture around each egg. Make sure the egg is fully covered. Smoot the top; sprinkle with rice flour all over the balls

In a frying pan over medium heat, bring deep frying oil to boil. While oil is boiling, beat the remaining 1 egg into a bowl. Coat well each ball with the whisked egg and shake off excess egg before putting in boiling oil

Deep fry until golden

Transfer egg chops onto a plate lined with paper towels for the excess oil to absorb

Serve as desired


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