Scotch eggs with spiced fresh tomato and lemon salsa

NZ Woman's Weekly 14/11/2012

Annabelle White

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This salsa has tomato sauce and a fresh tomato – it may look and sound too intense, but it’s really amazing with these delicious traditional eggs!

1 cup	Tomato ketchup
1	Tomato, large, seeds removed and cut into small dice
2	Spring onions, finely sliced
3 tbsp	Parsley, chopped
¼ tsp	Garlic, crushed
¼ tsp	Worcestershire sauce
½ tsp	Mustard
1 pinch	Chilli
2 tsp	Lemon juice
¼ tsp	Cumin
¼ tsp	Ground coriander

To make the salsa, simply stir all the ingredients together in a small bowl and refrigerate until needed.
Mix the sausage meat with the lemon zest, dried sage and parmesan cheese.
Divide into six portions and flatten like thin burgers.
Lightly dust the eggs with flour. Coat each one with sausage meat, pressing and moulding on well.
Dip each sausage meatcoated egg in beaten egg and roll in breadcrumbs. Repeat this process to double coat each egg.
Chill for at least an hour. Pour 4 to 5cm of oil into a deep frying pan and heat.
Deep-fry the eggs in hot oil until golden brown on each side, about 7 to 8 minutes per side.
Drain on paper towels. Cool and chill for up to two days if preparing in advance.
Serve at room temperature with the salsa and a crisp green salad.

Makes 6

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