Akara Scotch Eggs
June 8, 2017
- Prep: 20 mins
- Cook: 40 mins
- Yields: 6 servings
For the Akara Mix
For the Sausage Mix
1Fill a medium pan two-thirds of the way full with water and bring to a boil. Once the water begins to bubble carefully add in the eggs using a spoon. Let the eggs boil in the water for 8 minutes for runny eggs or for 12 minutes if you prefer them hard boiled. Immediately transfer the eggs into ice-cold water to stop the eggs cooking. Set aside.
2Meanwhile, to make the akara mix, sift together the bean flour, onion granules, celery salt, garlic granules, white pepper and cayenne pepper. Stir in 270ml of water to create a smooth thick batter. Let sit for a few minutes.
3Add all the ingredients for the sausage mix into a bowl and using your hands mix the ingredients together until well combined. Shape the seasoned sausage meat into a ball and wrap in cling film. Place in the fridge for 30 minutes.
4While the akara mix and the sausage mix are resting set up your frying station. Get a large pot and pour in the oil 2/3rds of the way full and place on medium heat (mark 3). If you have a deep fryer you can use this instead. You’ll know it’s ready to use if you drop in a tiny bit of batter and it floats to top after a few seconds.
5While the akara mix and sauage mix are resting, When there’s 10 minutes left of the sausage mix resting, carefully peel the shells off the boiled eggs. Create an assembly line of the sausage mix, followed by a plate of rice flour, the bowl of boiled eggs and bowl of the akara mix.
6Divide the sausage mix into 6 equal portions. Pat a section into thin disc and cover in the rice flour. This helps reduce the amount of sausage mix sticking to your hand. Place an egg in the centre of the egg and then caress the meat around it until it’s completely covered. Give the covered egg a final roll in the rice flour and repeat the process with the remaining eggs.
7Dunk the sausage coated eggs into the akara batter and carefully swirl it around the mix until completely covered. If you accidentally poke the scotch egg just smooth it back out. Carefully place the eggs on to a spoon and lower into pan (or deep fryer). Fry 2 at a time for 8 minutes until the akara scotch eggs are a golden brown. Place on plate lined with kitchen towel and let rest for 2 minutes before digging in.
8Serve with greek yoghurt, honey and chilli flakes! Best eaten warm.