We’ve made this vegan version of a very popular British dish for British Food Fortnight, but of course, it’s tasty all year round. Kidney beans are high in both protein, fibre and slow-release carbs which keep blood sugar levels from spiking. Some other bean benefits are vitamin K1 – important for blood coagulation, folate – more commonly known as folic acid which is important during pregnancy – you could say – healthy eggs for healthy eggs!
For the “Egg Yolk”
80g/2.5oz mashed potatoes
2 tsp. curry powder
pinch of salt
pinch of pepper
For the “Egg White”
210g/7.5oz white rice
150ml/5fl oz coconut milk
150ml/5fl oz water
pinch of salt
For the “Meat Crust”
1 tbsp. flaxseed meal
2.5 tbsp. water
1 x 425g/15oz can red kidney beans
2 tbsp/10g cilantro/coriander
1 tbsp. cumin powder
80g/2.5oz gluten-free flour
Boil potatoes until fork tender.
Mash potatoes with curry powder in a bowl. Season with salt and pepper then set aside.
Combine rice, water, and coconut milk in a pot. Bring to a boil while stirring constantly. Reduce to a simmer, cover, and cook for 15 minutes.
Combine flaxmeal and water in a small bowl and leave to bloom for 5 minutes.
Process red kidney beans, cumin powder, flaxmeal mixture, salt, and pepper into a paste in the food processor.
Transfer to a bowl together with the chopped cilantro and GF flour. Mix into a dough.
Form the scotch eggs. Roll cooked coconut rice into balls, making an indentation in the middle. Fill the dent with a scoop of the curry mashed potatoes and seal with more rice. Enclose the rice balls with a layer of the bean mixture.
Sear in a lightly oiled skillet and bake in at 180C/360F for 15 minutes.