Name: Scotch Eggs Lite
Prep time: 15 min
Cook time: 20 min
Ingredients: 6 hard-boiled free-range eggs; 2 skinned fillets haddock or pollock; 1 raw egg; 1 tablespoon of potato flour or cornflour; 1 teaspoon of horseradish sauce (optional); 1 large fillet of smoked haddock; Milk and bayleaf for poaching; Oil for deep-frying

Scotch Eggs Lite

Preparation Time15 min

Cooking Time20 min

Ingredients

6 hard-boiled free-range eggs
2 skinned fillets haddock or pollock
1 raw egg
1 tablespoon of potato flour or cornflour
1 teaspoon of horseradish sauce (optional)
1 large fillet of smoked haddock
Milk and bayleaf for poaching
Oil for deep-frying

Instructions

Set aside the hard-boiled eggs and breadcrumbs. Gently poach the smoked haddock in the milk, using the bayleaf for flavour. Flake the fish, discarding any bones. Blend all the remaining ingredients into a stiff paste and add the smoked haddock flakes. Shape into six equal patties and cover each hard-boiled egg evenly. Now roll the rounds in breadcrumbs. Fry until the breadcrumbs are golden and drain well on kitchen paper.