Vegetarian Scotch Eggs

Vegetarian Scotch Eggs 

Another community recipe from back in the day. This is original points.  Don't forget to recalculate for your plan.

From the kitchen of  SHARYN

servings |  4
estimated Points® per serving | 3

4 shelled hard boiled eggs
1 can kidney beans, drained, reserving liquid
1 large carrot, grated
50g Smash potato granules
Freshly ground black pepper and flavouring of choice  i.e. paprika, curry powder, chilli powder, soya sauce, mixed herbs etc.

Process beans and grated carrot with some of the reserved bean liquid, it should be sticky but not sloppy. Add your chosen flavouring and black pepper and whiz again. Turn into a bowl.

Put the Smash granules in a plastic bag and crush with the back of a spoon or a rolling pin so that the some reduce to a powder and the rest are fairly small pieces.

Add the pieces to the bean mixture and mix in adding a bit more bean liquid to make a sticky but pliable consistency.

Put an egg into the bag with the potato powder and roll around to coat. Put a quarter of the bean mixture onto a board or work surface and flatten slightly, place the egg on the bean mix and wrap around the egg. A non-stick fish slice is useful to get the beans off the work surface!

If there is any potato powder left it can be used to coat the wrapped eggs.

Place on a non-stick baking tray or one lined with baking parchment. Repeat with the other three eggs.

Bake at Gas 4, 180 C for 20 - 30 mins depending on how crunchy you want the outside.

Notes
You can make a vegan 'egg' by wrapping a mushroom with the stuffing mix. Points 1½ each