Scotch Eggs (savoury eggs) with a Tropical Twist is The Take It Easy Chef's take on a classic British snack
1Banana Flower(medium size)
1/2Carrot(small, thinly sliced)
2 - 3Beans(slit cut lengthwise)
1 - 2sprigsCilantroleaves (or coriander leaves)
2 - 3Cherry tomatoes(cut lengthwise)
Keep 6 quail eggs in a vessel, pour enough water to cover them and bring to boil. Let it boil for 3-4 minutes. Switch off the flame, and cool the boiled eggs in running water. Once they are cooled, peel them and keep aside.
Take the banana flower, remove the outer leaves and flowers until you reach the fresh core. Chop it to small, fine pieces. Note: Apply some oil on your hand before working with the banana flower. The sap from the flower could leave dark stains on your palm and fingers if you don't apply oil.
In a bowl, mix the minced meat, with some finely chopped parsley, salt and chili flakes.
Add the chopped banana flower to this mixture and knead well. Make this dough into 6 equal sized balls and keep them aside. This is our Scotch egg mix.
Get three bowls - one with the beaten eggs, one with the flour and one with the bread crumbs.
Heat oil in a heavy-bottomed pot or a deep pan. Take a Scotch egg mix ball, flatten it to a patty. Take one quail egg, coat it with flour and place it in the patty. Shape the mixture around the egg making it a full covering.
Now roll this covered egg in the flour, dip in the beaten egg, and then in the breadcrumbs. Shake off any excess breadcrumbs, and carefully place in the hot oil. Lower the flame, and cook for 3-4 minutes while continuously turning them over.
Fry till the eggs turn golden brown. Drain the oil and place them on kitchen towels to soak any extra oil.
In a pan, bring some water to boil and blanch some vegetables - I used thinly sliced carrots and beans. On a flat serving dish/plate, arrange some coriander leaves, lettuce, cherry tomatoes and the blanched carrots and beans to make a nest. I added some sprouts as well.
Lay the Scotch eggs on the bed of veg, grate some cheese on top and serve hot. Try it with tomato ketchup or honey mustard for that extra zing to your taste buds.