A spiced up scotch egg that swaps pork mince for beef.
rice bran or vegetable oil for deep-frying
1-2 tbsp roughly chopped coriander and mint, to serve
1 cup Greek-style yoghurt
5cm knob ginger, peeled and grated
2 tsp turmeric powder
1 tsp brown mustard seeds
1 tsp fenugreek seeds
1 tsp coriander seeds
2 tsp medium strength curry powder
450g beef mince
1 clove garlic, crushed
¼ cup coriander leaves, chopped
1 cup flour
¼ cup milk
1 cup panko breadcrumbs
1. Mix together the yoghurt, ginger and turmeric in a small bowl and pop in the fridge until ready to serve.
2. For the egg wrap, add the mustard, fenugreek and coriander seeds to a frypan and place over medium heat. Stir constantly until fragrant and toasted. Roughly crush the spices using a mortar and pestle. Add the crushed spices to a bowl with the mince, curry powder, coriander and garlic and using your hands, mix until fully incorporated. Transfer the mixture to a large sheet of baking paper, cover with another piece of baking paper and roll out to 2mm-3mm thick. Place in the fridge until ready to use.
3. Bring a large saucepan of water to a rolling boil. Carefully lower six eggs in and boil for five minutes . While they are boiling, prepare a large ice bath. As soon as the time is up, immediately place the eggs in the icy water.
4. Peel the par-boiled eggs. Working with one egg at a time, wrap in the beef mince mixture to fully encase the egg, using the baking paper to help you fold the mixture around the surface. Press gently into place. Roll the egg in the flour, dip into the egg mixture then roll in the panko crumbs mixture until completely coated. Repeat with remaining eggs.
5. Heat a deep fryer filled with oil to 170C. Alternatively fill a large saucepan with 10cm-15cm of oil and bring to about 170C. Fry the eggs in batches of two for about five minutes or until golden and crisp. Remove using a slotted spoon and shake slightly to remove excess oil, or drain on paper towel.
6. Drizzle the yoghurt across a serving plate. Arrange the scotch eggs, scatter with chopped herbs and serve piping hot.
A quick guide for par-boiling the eggs
For yolks with a melted butter-style ooze, five minutes followed by an icy plunge in a bowl of water and ice is perfect.
Slight resistance and just cooked through: Six minutes. Don't forget the ice bath.
If you want the yolk and white to be the same consistency, go for about six minutes and 20 seconds. Still give it a bath.
If frying the scotch eggs in a saucepan instead of a deep-fryer, test the oil is hot enough by tearing a small piece of bread and popping it into the oil – it should bubble and crisp on the surface. Alternatively, use a kitchen thermometer to check the temperature (170C).
Find more of Katrina Meynink's recipes in the Good Food Favourite Recipes cookbook.