Cricket season is upon us again and my mind turns to two things at this time of year – how am I going to get the grass stains out and how am I going to feed them something nutritious on the sidelines? It’s iGCSE time so brains are bursting with revision and cramming for exams. These super snack eggs are lighter than traditional scotch eggs, significantly less fat and packed with omega-3 fatty acids with a big bang of calcium, phosphorus and minerals.
Don’t worry too much about the split of fish ingredients – so long as the quantities make up a similar amount, use whatever fish you like – mackerel and other oily fish are good stand by ingredients to add to the base salmon or haddock. I personally like smoked fish but you don’t have to.
These will keep them coming back for more and gives a welcome alternative to the usual cheese and ham sandwiches.
They involve a bit of preparation and washing up but are well worth it when you get to the match and don’t have to suffer a packet of crisps and a cold cocktail sausage. The kids yomp them down and so will your friends, so worth making a few extra.
Super Snack Scotch Eggs – Makes 4
5 organic eggs
1 salmon fillet, approx 120g
200g smoked trout or salmon
250g smoked haddock
1 lemon, zested
1 x handful fresh flat leaf parsley
1/2 tsp smoked paprika
1/2 tsp turmeric
freshly ground black pepper
50g wholemeal flour
1/2 tsp garlic powder
50g panko breadcrumbs
50g golden linseeds
Boil a pan of water and boil 4 of the eggs for 6 minutes. Remove promptly and pop into a bowl of iced water to halt the cooking process. When they’re cool, peel carefully and set aside.
Blitz the fish, parsley, lemon zest and seasoning in a food mixer until combined to a paste. Divide this paste into four, roll each into a ball and carefully press very lightly around each boiled egg. I find it helps if your hands are wet for this bit.
Take three shallow bowls and whisk the remaining egg in one, mix the flour and garlic powder in another and the panko breadcrumbs with linseeds in the last.
Roll the eggs in the flour, then the egg and finally in the linseed crumb. Continue until all are done and set aside. Heat some oil until hot in a deep fat fryer or a heavy based saucepan and fry the eggs in batches for approximately 4-5 minutes until golden brown. Dry on kitchen paper and pack your picnic bag with drinks and napkins.
Serve with mayo of your choice, chilli jam and/or lemon wedges.