By HighSatiety diet: Meals that keep you fuller for longer.
Pesky Oven-Baked Scotch Eggs
1 step
Prep:25minCook:30min
This is a pescatarian take on the humble Scotch egg, substituting tuna and sweet potato for traditional sausage meat. Very high in protein content these are highly filling as a snack and can also be added to a salad. You can also use purchased breadcrumbs instead of making your own to reduce the preparation time of this recipe.
Updated at: Thu, 17 Aug 2023 12:01:17 GMT
Nutrition balance score
Good
Glycemic Index
64
Moderate
Glycemic Load
11
Moderate
Nutrition per serving
Calories223.3 kcal (11%)
Total Fat7.3 g (10%)
Carbs16.7 g (6%)
Sugars2.9 g (3%)
Protein21.4 g (43%)
Sodium282.2 mg (14%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Blitz the bread in a blender and transfer these breadcrumbs to a greaseproof paper lined baking tray. Cook at 150°C for 15 minutes, shaking the tray to turn the crumbs over after 10 minutes. Boil the peeled and chopped potato for 15 minutes until soft. Boil the eggs for 6 minutes then put them aside in cold water. Mash the potato in a bowl and add the drained tinned tuna, mustard, parsley, lemon juice and a pinch of salt and pepper. Use a fork to mix this mixture until is it almost smooth then fashion it into four equally sized balls Flatten these balls on a board and place an unpeeled egg in the centre. Gently wrap the flattened mixture around each egg making sure it is covered equally. Roll these balls in a saucer of beaten egg and then into the breadcrumbs ensuring each ball is well coated. Press in the breadcrumbs to ensure they remain attached during cooking. Bake for 25 to 30 minutes at 180°C until golden brown, turning over after 15 minutes. After removing them from the oven, allow them to cool and then place them in a fridge for 1 hour.
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