Vegan Scotch Eggs

Ingredients

• 500 g Potatoes
• 200 g Carrots
• 400 g Vegan Sausage Meat
• 50 g Plain Flour
• 100 g Breadcrumbs
• 50 ml Aquafaba
• 500 ml Oil for Frying

Instructions

1. 1Place the 500 g of potatoes and 200 g of carrots into a large saucepan and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat to medium-high and simmer for 15-20 minutes, or until the vegetables are fork-tender. Drain the water completely, then mash the potatoes and carrots together until smooth. Divide the mashed mixture into 4 equal portions and carefully shape each portion into a firm ball, about the size of a golf ball.
2. 2Divide the 400 g of vegan sausage meat into 4 equal portions. Flatten one portion of vegan sausage meat into a thin, even patty, large enough to completely enclose one of the mashed potato and carrot balls. Place a mashed ball in the center of the patty, then carefully mold the sausage meat around it, ensuring the ball is fully covered and sealed, forming a smooth, uniform sphere. Repeat this process for the remaining 3 prepared balls.
3. 3Set up a breading station with three shallow dishes: one containing the 50 g of plain flour, one containing the 50 ml of aquafaba, and one containing the 100 g of breadcrumbs. Take one prepared sausage-wrapped ball and roll it thoroughly in the plain flour, ensuring it is completely coated. Gently shake off any excess flour, then dip the floured ball into the aquafaba, letting any excess drip off. Finally, roll the ball in the breadcrumbs, pressing gently to ensure an even and complete coating. Repeat this process for all 4 prepared balls.
4. 4Pour the 500 ml of oil for frying into a large, heavy-bottomed pot or a deep fryer. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). You can check the temperature with a kitchen thermometer, or by dropping a small pinch of breadcrumbs into the oil; if they sizzle immediately and turn golden brown within 30 seconds, the oil is ready.
5. 5Carefully lower 2 of the breaded balls into the hot oil, ensuring not to overcrowd the pot. Fry for 5-7 minutes, turning them occasionally with a slotted spoon or tongs, until they are golden brown on all sides and the vegan sausage meat is cooked through. The internal temperature of the vegan sausage meat should reach 165°F (74°C). Remove the fried balls from the oil and place them on a wire rack lined with paper towels to drain any excess oil. Repeat with the remaining 2 breaded balls.
6. 6Allow the fried balls to cool for at least 5 minutes before serving. This resting time helps the internal structure set and prevents them from falling apart when cut.

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