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Potrebno je :
(za 4 osobe )
1 konzerva (240 gr) kuvanih leblebija
150 gr pečenih i očišćenih pečenih crvenih paprika
1 žumance
1 kašika maslinovog ulja
1 1/2 kašičica belog luka u granulama
1 kašičica suvog ruzmarina
2 kašike prezle
4 tvrdo ili meko kuvana jaja
3-4 kapi zelenog tabasko sosa
so, biber po ukusu
Za paniranje :
1 jaje
1 kašika ulja
4 kašike prezle
4 kašike brašna
Leblebiju dobro ocedite, pa prebacite na čistu krpu da upije preostalu tečnost. Ubacite je u multipraktik zajedno sa pečenom paprikom. Kratko meljite (koristeći funkciju puls) dok se leblebija i paprike ne usitne ali pazite da ne preterate i napravite pastu. Smesu leblebije i paprike prebacite u plastičnu posudu, dodajte žumance, ulje, prezle , beli luk, ruzmarin, tabasko , so i biber po ukusu i promešajte. Pokrite prozirnom folijom i ostavite u frižideru. Skuvajte jaja, ohladite ih i oljuštite . Smesu izvadite iz frižidera i podelite na 4 lopte.Za svaku loptu isecite komad prozirne folije i na njemu istanjite loptu u disk prečnika 12 cm. U sredinu stavite jaje , krajeve folije polako podižite pazeći da pritom skroz obmotate jaje smesom. Folija će vam pomoći da lakše rukujete smesom ako je lepljiva. Ponovite postupak sa ostalim jajima. Sklonite prozirnu foliju pa lopte uvaljajte u brašno pa u umućeno jaje . Ponovite postupak. Na kraju ih uvaljajte u prezlu. Poslažite ovako pripremljena lopte na pleh obložen peko papirom . Rernu zagejte na 180°C (160°C ako koristite funkciju ventilator). Škotska jaja četkicom premažite sa kašikom ulja i pecite 20 minuta.
Poslužite ih uz salatu i po želji uz sos od pečenog belog luka.
Prijatno!
Oven fried vegetarian Scotch eggs
Traditionally, Scotch Eggs are deep fried eggs coated in sausage meat but this time I did something differently. I coated eggs in chickpea and roasted pepper mixture and baked them in the oven. This way you will save on fat and calories but not on taste or crunchiness . :)
Ingredients:
1 can (240 gr) chickpea
150 gr roasted and seedless red pepper
1 egg yolk
1 tbsp olive oil
2 tbsp breadcrumbs
1 1/2 tsp granulated garlic
1 tsp dried rosemary
3-4 drops green Tabasco
4 soft or hard boiled eggs , peeled
salt, pepper to taste
For coating:
4 tbsp flour
1 egg, beaten
4 tbsp breadcrumbs
1 tbsp oil
Drain chickpeas well and put it with roasted peppers in the food processor. Whiz for 1 minute or less till a chunky mixture forms. Add the egg yolk, breadcrumbs, olive oil, Tabasco, garlic, rosemary along with salt and pepper. Mix well. Divide into four balls and flatten each out on a piece of plastic wrap, into a round disk about 12 cm in diameter. Place the cooked egg onto a chickpea disk , then pick the plastic wrap square up by its corners, and use it to wrap the chickpea mix around egg. Repeat with the remaining eggs. Roll every ball first into flour , then into whipped egg . Repeat this once. In the end, roll ball into bread crumbs. Place finished Scotch eggs into a baking pan lined with baking paper. Using a kitchen brush glaze every Scotch egg with a little oil. Bake into a preheated oven to 160°C, using a fan for 20 minutes.
Serve with salad and roasted garlic sauce.
