Scotch duck eggs (or what to do with leftover butterbeans…)

If you have leftovers from yesterday’sLemony butterbeans with sage breadcrumbs you can turn them into divine veggie scotch eggs (there’s no vegan alternative to this, obvs). This is not the perfect scotch egg recipe as the leftover beans make rather too moist a coating so you need to handle them carefully, not like the shop-bought ones which you could happily play cricket with.

If you don’t have leftover beans then you can use a tin of cooked beans or chick peas, but you fill need to add much more in the way of flavour so chuck in some crushed garlic and herbs too.

Makes 2 scotch eggs.

Ingredients

Method

  • Hard boil your eggs (also delicious with the yolks still runny but this makes them much harder to peel and I can’t manage it without busting the eggs)
  • Mash up your ladle of Lemony butterbeans with sage breadcrumbs  with a fork
  • Add your Marmite and paprika and add more seasoning – you want the mix to be full of flavour
  • When the eggs are cooked and cooled peel them and then coat with the bean mush, squishing it on nice and thick using your hands until you get a nice fat ball
  • Roll the balls in the bread crumbs
  • Fry (or bake if super-virtuous)
  • Devour
Advertisements

Lemony butterbeans with sage breadcrumbs

Vegan. Serves 6 as a side dish, 4 if the lead

Using a puree of cashew nuts to make a rich and creamy sauce is a vegan trick and it is brilliant.

Ingredients

  • 500g cooked butterbeans
  • 100g cashew nuts soaked for 1 hour in water
  • Juice of one lemon
  • 1 clove garlic
  • 100ml water
  • Zest of one lemon
  • Breadcrumbs equivalent to 1 small bread roll
  • 10 sage leaves
  • salt and pepper
  • Drizzle of olive oil

Method

  • Drain the cashew nuts and blend them with the lemon juice, garlic, salt and water which you add gradually until you have a thickish sauce. You may need a dash more water
  • Stir the sauce into the beans and put in an oven proof bowl
  • In a food processes whiz the bread, sage, pepper and lemon zest into breadcrumbs
  • Sprinkle on the beans and then drizzle with olive oil
  • Bake at 220 degrees c for 20 minutes until heated through and brown on top

Good with…

Some green salad as a light lunch, or with veggie sausages. Which will be the next post…