Bengali Scotch Eggs

• large eggs↗4
• lamb mince400g g
• garlic cloves↗6-8

  minced

• bird's eye chilies↗2

  finely sliced

• coriander↗small handful

  coarsely chopped

• ground cumin↗1 tsp tsp
• chili↗1 tsp tsp

  flakes

• garam masala↗1 tsp tsp
• ground coriander1 tsp tsp
• vegetable oil↗4 tbsp tbsp

  plus extra for deep frying

• medium potato↗1

  peeled, boiled and mashed with a fork (or 150 g leftover mashed potatoes)

• chutney

  for serving (optional)

• plain flour↗100g g
• eggs↗2

  beaten

• panko breadcrumbs↗100g g

  seasoned with salt

Step-by-step instructions

1. 1

   Carefully lower the eggs into a pot of boiling water and set a timer for 6 minutes. Remove the eggs from the pot and immediately transfer them to a bowl of cold water. After cooling, carefully peel the shells.

2. 2

   In a bowl, combine all the remaining ingredients for the Scotch eggs (except the oil and potatoes) and add 1 tsp of salt. Mix well. Heat 4 tbsp of oil in a skillet. Add the meat mixture and cook for 3‑4 minutes until it turns brown, stirring frequently. Add the mashed potatoes and mix well, then cook for another 2 minutes. Remove from heat and let cool.

3. 3

   After cooling, divide the mixture into four balls and flatten them so they wrap around the boiled eggs and fully enclose them. Prepare three shallow bowls: one with flour, the second with beaten eggs, and the third with panko breadcrumbs. Coat each egg in flour, shake off excess, then dip in the beaten egg and finally in the panko breadcrumbs. Set aside and repeat the process with the remaining eggs.

4. 4

   Heat a heavy skillet or wok filled with oil no more than half full to 160 °C or until a bread cube turns light brown in about 40 seconds. Carefully lower the eggs into the oil, cooking two at a time for 5‑6 minutes, turning them in the oil until they become crispy and golden on all sides. Remove and drain on paper towels. Serve with your favorite chutney, if desired.