Ingredients

The following ingredients have 4 Servings
  • 4 eggs (medium-large) (boiled and peeled)
  • 500 g ground pork mince 12% fat
  • 1/2 TB ground (milled) chia seeds
  • 1 tsp dried sage
  • 1/2 tsp ground nutmeg
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp ground white pepper
  • freshly ground black pepper
  • 70 g lean pork scratchings
  • 2 TB nutritional yeast flakes
  • 1 TB almond flour
  • 1 TB finely grated Parmesan
  • 1/2 tsp garlic powder
  • salt
  • 1 egg (whisked)

Instruction

  • Start by having 4 boiled eggs peeled and ready.
  • Combine the pork mince, ground chia, dried sage, nutmeg, garlic powder, salt and ground white pepper in a bowl. Add a few generous cracks of freshly ground black pepper and mix well to combine.
  • Divide the mixture into 4 even servings of approx. 125g (4.4oz) each. Use clean hands to roll into a compact patty shape and place onto a square of clingfilm. Press down to flatten into a flat, even oblong shape, approx. 14x17cm (6x7"). Set aside.
  • Repeat the process with the remaining three batches of mince and 3 more squares of clingfilm.
  • Gently pick the square of clingfilm up, cupped in one hand and place the boiled egg into the centre. Very gently wrap the mince around the egg, using the clingfilm to help you shape it on and keeping the parcel cupped in your hand at all times. Pinch closed any holes, then roll the compact ball in the clingfilm, twisting the ends of the clingfilm to secure it tightly.
  • Repeat the process with the remaining Scotch eggs and place in the fridge to set for 1 hour. This is essential to help the mixture bind.
  • In the meantime, make the crumb. Blitz the lean pork scratchings in a mini food processor to fine crumbs. Tip the crumb into a bowl and add the nutritional yeast flakes, almond flour, Parmesan and garlic powder. Season with salt and mix well to combine.
  • Spread the crumb out onto a large plate or preferably a tray. In a separate bowl, whisk the egg very well and have a silicon pastry brush on hand.
  • Working with one Scotch egg at a time, gently remove and discard the clingfilm. Holding the delicate mixture in one hand, use a silicon pastry brush to lightly brush it all over with the whisked egg.
  • Place onto the tray of crumbs and scatter the crumb all over it. Place the prepared egg into an air-fryer.
  • You will need to wash your hands after preparing each egg. Repeat the process with the remaining Scotch eggs, whisked egg and crumb.
  • Cook in the air fryer (air fryer setting, 200°C / 425°F) for 18-20 minutes. See NOTES below if you do not have an air fryer.
  • Garnish with any chopped herbs you have to finish off your masterpiece (optional) and serve with a sharp mustard dip to bring some lovely, delicious acidity with every bite!