Cricket Scotch Egg

Method

1. Put 6 eggs into a pot of boiling water.
2. Boil for 5 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.
3. In a food processor, pulse onion and garlic until finely chopped.
4. Add strained black beans, crickets, coriander, parsley, egg (raw), and pulse to combine.
5. Transfer mixture to a large mixing bowl, add diced sweet pepper.
6. Season with salt and pepper, to taste, and mix until well combined.
7. Divide mixture into portions and form into patties.
8. Start by flouring your hands, then in the palm of one hand, flatten one of the balls into an oval-shaped pattie.
9. Roll a peeled egg in flour, and then pop it in the middle of the patty gently shape the paste evenly around the egg, moulding it with your hands until sealed.
10. Roll the egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs.
11. Roll in the egg and breadcrumbs again for a good coating.
12. Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer, it is a good idea to use it.
13. Deep fry until golden in colour, drain on bloating paper.
14. Sprinkle with sea salt and serve.

Allergens