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Sweet potato and spinach Scotch eggs recipe

17 ratings

Switch up classic Scotch eggs with this vegetarian version that’s 1 of your 5 a day. Spiced sweet potato and spinach and coated in crispy breadcrumbs - check out that golden yolk! See method

Serves 4
20 mins to prepare and 40 mins to cook
425 calories / serving
Healthy
Vegetarian

Ingredients

2 medium sweet potatoes (about 400g), peeled and cut into 4cm chunks
400g tin butter beans, drained
1 tsp curry powder or sumac
pinch of crushed chillies (optional)
200g frozen spinach, defrosted and well drained
75g lighter salad cheese, crumbled
5 large eggs
1 tbsp milk
50g plain four
75g panko or natural breadcrumbs
sunfower oil spray
mango chutney and lemon wedges, to serve (optional)

1 of your 5-a-day an a source of vitamin D

Each serving contains

Energy
1790kj
425kcal 21%
Fat
12g 17%
Saturates
4g 20%
Sugars
7g 7%
Salt
1g 17%

of the reference intake
Carbohydrate 53.1g Protein 23g Fibre 8.3g

Method

Put a saucepan over a high heat and fill with about 2.5cm water. Add the sweet potatoes and cook for 12-15 mins until just tender and cooked. Drain, return to the pan and heat over a low heat for 2-3 mins, shaking the potatoes around. Leave to cool, then mash with the butter beans and spices.
Squeeze out any excess moisture from the spinach. Roughly chop and stir into the sweet potato mixture with the cheese.
Boil 4 eggs in a pan of simmering water for 4 mins 30 secs if serving the Scotch eggs cold, or 5 mins if serving warm. Drain and cover with cold water to stop the cooking process. Once cool enough to handle, carefully peel.
Preheat the oven to gas 6, 200°C, fan 180°C. Divide the sweet potato mixture into 4, then wrap evenly around each egg to cover fully. Beat the remaining egg in a shallow bowl with the milk and put the flour and breadcrumbs in separate shallow dishes. Dip the Scotch eggs in the flour, then egg, then breadcrumbs and transfer to a baking tray. Spray with the oil to evenly coat. Bake for 18-20 mins until golden brown. Remove and leave to cool a little before serving warm or cold with mango chutney and lemon wedges, if you like.

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