Falafel scotch eggs with spicy green goddess dressing

Vegetarian scotch eggs with vibrant green goddess dressing.
Vegetarian scotch eggs with vibrant green goddess dressing. Photo: Katrina Meynink

This green goddess dressing is a go-to. Good on eggs, steak, chicken, salad – the possibilities are endless. It's nothing short of spectacular with this vegetarian version of a scotch egg. It is also great sans nuts if you need to make it nut-free. Do not over-blend the lentil and chickpea mixture – the difference in texture makes it.


6 eggs

rice bran or vegetable oil for deep-frying

Egg wrap

1 cup cooked lentils

1 cup tinned chickpeas, rinsed and strained thoroughly (save the liquid for my aquafaba recipes)

1 cup coriander leaves

½ cup sun-dried tomato

1 heaped tsp sumac

½ cup parsley leaves

1 jalapeno chilli, finely chopped (keep the seeds for extra heat)

1 tbsp olive oil

1 clove garlic, chopped

juice and zest of 1 lemon

½ tsp salt

Spicy green goddess dressing

1 avocado

1 cup coriander leaves

½ cup parsley leaves

1 jalapeno

2 cloves garlic

juice and zest of 2 limes

½ cup olive oil

½ cup water

¼ cup smoked almonds (optional)

¼ cup pistachios (optional)


1 cup flour

1 egg

¼ cup milk

1 cup panko breadcrumbs

1 tsp sumac


1. Add all the egg wrap ingredients to a blender and blitz briefly into a malleable consistency, not a gloopy puree – try to keep some texture. Transfer the mixture onto a large sheet of baking paper, cover with another piece of baking paper and roll out to 2mm-3mm thick (Err on the thicker side as this mixture is a little crumblier than the meat versions, once cooked.)

2. For the spicy green goddess, blitz the ingredients in a blender. (Leftover dressing will keep for up to three days in the fridge.)

3. Bring a large saucepan of water to a rolling boil. Carefully place 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 bath.

4. In three smaller bowls, set up your coating station. In the first bowl, add the flour and season generously with salt and pepper. In the second bowl whisk together the egg and milk with a fork. In the third bowl add the panko crumbs and sumac and stir to combine.

5. Peel the eggs. Working with one at a time, wrap an egg in the lentil mixture, 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 beaten egg mixture then roll in the panko crumbs until completely coated. Repeat with remaining eggs.

6. 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. Plate, drizzle over the green goddess dressing and serve.

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.

Frying tips

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).

More scotch egg recipes

Find more of Katrina Meynink's recipes in the Good Food Favourite Recipes cookbook.

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