Crunchy chickpea eggs

Name: Crunchy chickpea eggs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Ingredients: 12 red chillies; 2 tomatoes, preferably plum; 4 spring onions; 125 (4oz) pitted black olives; 2 x 420 cans chickpeas; 2 garlic cloves; 60 (4 level tbsp) chopped, fresh flat-leafed parsley; Salt and ground black pepper; 6 hard-boiled eggs; 1 egg, beaten; 75 (3oz) fine fresh white breadcrumbs; Oil for deep-frying; Aïoli Mayonnaise to serve

These vegetarian scotch eggs will go down a hit served with aioli mayonnaise. Perfect for dinner party buffets or as part of a Summer's day picnic.

By The GH Kitchen TeamPublished: 20 March 1997

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Yields:

Prep Time:

30 mins

Cook Time:

15 mins

Total Time:

45 mins

Ingredients

12 red chillies
2 tomatoes, preferably plum
4 spring onions
125 (4oz) pitted black olives
2 x 420 cans chickpeas
2 garlic cloves
60 (4 level tbsp) chopped, fresh flat-leafed parsley
Salt and ground black pepper
6 hard-boiled eggs
1 egg, beaten
75 (3oz) fine fresh white breadcrumbs
Oil for deep-frying
Aïoli Mayonnaise to serve

Directions

1. Step 1
  De-seed and finely chop the chillies and the tomatoes.
2. Step 2
  Roughly chop the spring onions and black olives. Place the drained chickpeas in a food processor with the crushed garlic and process for 1min or until roughly chopped.
3. Step 3
  Turn the mixture into a bowl and add the chopped chillies, tomatoes, spring onions, olives and parsley. Season and mix together well.
4. Step 4
  Divide the mixture into six equal portions. Form each into a flat cake and shape it round the shelled, hard-boiled eggs, making it as even as possible (see tip). Brush with beaten egg and roll in breadcrumbs. Chill, uncovered, for up to 4hr or overnight.
5. Step 5
  Heat the oil in a deep-fat fryer or large saucepan to 160°C (325°F) or until a cube of bread begins to sizzle, then gently lower each egg into the oil and fry for 7-8min or until golden brown. Remove and drain thoroughly on absor- bent paper.
6. Step 6
  Serve hot with Aïoli Mayonnaise.
  
  Prepare ahead: Complete the recipe to the end of step 4 up to one day ahead.
  
  To use: Complete recipe.
  
  We've got lots of vegetarian picnic recipes for you to prepare on a sunny day:
  
  Picnic pizza bread
  
  Feta and mint couscous salad
  
  Cheese and onion tart
  
  Speedy cheese straws

Making the chickpea mixture

Make sure the shelled eggs are dry as this will allow the chickpea mixture to stick more easily.

The chickpea mixture may seem too crumbly, but keep squeezing and pressing the mixture well around the egg and it will stick.

Per Serving:

Calories: 415

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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