Bengali scotch eggs

Impress guests at dinner parties with these moreish Bengali scotch eggs. They make a popular starter in an Indian menu, or as part of the snack spread

  • Prep:20 mins
    Cook:20 mins
    plus cooling
  • Serves 4
  • More effort

Nutrition per serving

  • kcal 736
  • fat 44g
  • saturates 10g
  • carbs 45g
  • sugars 1g
  • fibre 3g
  • protein 39g
  • salt 2.2g


  • 4 large eggs
  • 400g lamb mince
  • 6-8 garlic cloves, crushed
  • 2 bird’s eye chillies, finely chopped
  • small handful coriander, roughly chopped
  • 1 tsp ground cumin
  • 1 tsp chilli flakes
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 4 tbsp vegetable oil, plus extra for deep-frying
  • 1 medium potato, peeled, boiled and mashed with a fork (or 150g leftover mash)
  • chutney, to serve (optional)
  • 100g plain flour
  • 2 eggs, beaten
  • 100g panko breadcrumbs, seasoned with salt


  1. Carefully lower the eggs into a pan of boiling water and set a timer for 6 mins. Remove the eggs from the pan and immediately transfer to a bowl of cold water. Once cooled, carefully peel off the shells.

  2. Mix all the remaining ingredients for the scotch eggs (except the oil and potato) in a bowl and add 1 tsp salt. Combine well. Heat the 4 tbsp oil in a frying pan. Add the mince mixture and cook for 3-4 mins until the colour changes to brown, stirring frequently. Add the mashed potato and mix well, then continue to cook for a further 2 mins. Remove from the heat and leave to cool.

  3. Once cool, divide the mixture into four balls, and flatten them out so they fit around the boiled eggs and they’re completely enclosed. Put the flour, egg and breadcrumbs into three shallow bowls. Roll a meat-wrapped egg in the flour first, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Set aside and repeat with the remaining eggs.

  4. Heat a heavy-based pan or wok no more than half-full with the vegetable oil, to 160C or until a cube of bread turns light brown in 40 seconds. Carefully lower the eggs into the pan, cook a couple at a time for 5-6 mins, turning them in the oil until crisp and golden all over. Remove and drain on kitchen paper. Serve with your favourite chutney, if you like.

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