Recently, I tried Cassava Scotch Eggs at home, a variation of the original Scotch Eggs recipe which is of English origin. I had some cassava and really wanted to do something that was different, so I boldly went ahead and made it adding my creative touch to the process.
Now the original version of scotch eggs uses sausage meat or black pudding as the outer layer. I did not care for it at the time, and I was curious as to how it would look and taste using cassava. After all, fried cassava has a wonderful way it sticks together without much help. So, if you want a proper scotch egg you can go ahead and use black pudding or sausage meat.
Besides that, you can use minced meat as well. Perhaps I will do a meat version sometime in an upcoming post since I would more or less be posting a number of low carb recipes from here on. I look forward to doing more of these recipes. I will explain that decision tp go low carb later on in another post. Today, I am focusing on this creative spin which I believe you all will enjoy.
Cassava Scotch Eggs Recipe
One thing I noticed about this recipe is that the smoothness of the boiled egg makes it difficult for anything to stick onto it. You have to be very careful when you are putting everything together. I find it easier to flatten a ball of cassava and place the egg in the middle. Then seal the egg tightly within the cassava. As cassava is a bit sticky – more sticky than potato, but still will not stick easily to egg – it will keep the boiled egg in the middle.
Also, I have read that some people roll their egg in a little flour before wrapping them. However, this option will be useless if you are one who removed flour from your diet. Needless to say, my method, without the flour coating, will still keep the egg intact even while frying.
When fried, the scotch eggs are crisp and golden. Some people may roll the eggs in a dried breadcrumb dredge before frying. The texture will vary depending on the breadcrumbs used on the outer coating. Some crumbs when fried will be more crunchy or cook more golden than others. In our case we like to use Panko breadcrumbs because of its lightness.
Anyhow, one last thing before I dive into the recipe, I suggest you use small – medium eggs for this recipe. The smaller eggs are much easier to handle when being eaten in my opinion lol. So, without much further ado, here is Cassava Scotch Eggs. Enjoy!
Cassava Scotch Eggs
9 small – medium eggs
1 pound cassava
2 small or medium-sized tomatoes
3 tsps. fresh or dried herbs [mixed] (e.g. paprika, parsley, thyme, black pepper), divided
1 teaspoon milk ( to help bind the cassava)
panko breadcrumbs (optional)
salt to taste
coconut oil for frying
Place the eggs into a pan, cover with water and bring to a boil for 13 minutes. Remove and place the cooked eggs in cold water. Carefully peel the eggs, wipe dry with a tissue paper, and set aside.
Note: I find that rolling the boiled eggs gently on a counter or other hard surface and placing them back into the water for a few minutes helps the eggs to “shell” easily.
Peel and boil the cassava. Cook until soft enough to crush. Remove from hot water.
Crush the cassava using the back of a spoon or a potato masher. Mash until smooth. Then add 2 teaspoons of the mixed herbs, salt to taste and the milk. Mix thoroughly.
Divide the seasoned cassava mixture to form 9 balls.
Remove the skin from the tomatoes. Deseed the tomatoes and place them in a food processor with the balance of herbs and salt to taste. Blend until smooth. Set aside.
Flatten a cassava ball on a piece of plastic wrap. Add the tomato sauce and a bit of grated cheese. Roll the egg in flour (optional), then place the egg in the centre of the flattened cassava mixture. Bring up the sides using the plastic wrap to help and tightly seal.
Smooth and form it into an egg shape with your hands. Remove the plastic wrap.
Note: Now, you can proceed to the next step, but if you want a crispier outer layer, dip each cassava scotch egg in flour, then a bit of beaten egg, then breadcrumbs. Repeat for a thicker and crunchier texture.
Heat coconut oil in a deep pot. Fry until golden, for 7-10 minutes or until golden . Remove and drain on paper towels before serving.
Here is the finished Cassava Scotch Eggs. I really enjoyed these. Just cut in half and serve your eggs with a sauce, such as tomato sauce etc. I personally like adding some hot pepper sauce or chadon beni chutney to mine.
Well, that’s it for our post. Try this recipe. Share your ideas with us in the comment box below.
So ah know many people wondering wha happen to Felix and if he done post recipes after he publish he cookbook lol. Well, I’m pleased to say that inspiration and creativity is at an all time high and the time has come for me to start back posting more of my wonderful, delicious creations for you all to enjoy.
So not being one to rest on my laurels for any long period of time, I believe it’s time to commence what I would like to call The Second Wave. Sounding like Covid eh? lol hahaha. So as usual more recipes to come.
By the way, for those of you who may have missed it, The Simply Trini Cooking Cookbook – Over 600 Trini and Trini fusion Recipes is available here on Amazon as a hardcopy or ebook. Trinidad and Tobago residents can contact me here or on facebook and arrangements can be made to get your very own autographed copy.