Vegan Scotch Eggs

0:20 prep
0:50 total

We’ve made this vegan version of a very popular British dish for British Food Fortnight, but of course, it’s tasty all year round.


prep 0:20       total 0:50


4 servings



For the “Egg Yolk”

80g/2.5oz mashed potatoes
2 tsp. curry powder
pinch of salt
pinch of pepper

For the “Egg White”

210g/7.5oz white rice
150ml/5fl oz coconut milk
150ml/5fl oz water
pinch of salt

For the “Meat Crust”

1 tbsp. flaxseed meal
2.5 tbsp. water
1 x 425g/15oz can red kidney beans
2 tbsp/10g cilantro/coriander
1 tbsp. cumin powder
80g/2.5oz gluten-free flour


1.Boil potatoes until fork tender.
2.Mash potatoes with curry powder in a bowl. Season with salt and pepper then set aside.
3.Combine rice, water, and coconut milk in a pot. Bring to a boil while stirring constantly. Reduce to a simmer, cover, and cook for 15 minutes.
4.Combine flaxmeal and water in a small bowl and leave to bloom for 5 minutes.
5.Process red kidney beans, cumin powder, flaxmeal mixture, salt, and pepper into a paste in the food processor.
6.Transfer to a bowl together with the chopped cilantro and GF flour. Mix into a dough.
7.Form the scotch eggs. Roll cooked coconut rice into balls, making an indentation in the middle. Fill the dent with a scoop of the curry mashed potatoes and seal with more rice. Enclose the rice balls with a layer of the bean mixture.
8.Sear in a lightly oiled skillet and bake in at 180C/360F for 15 minutes.

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