Sweet potato and spinach Scotch eggs recipe
Created by The Tesco Recipes team
Switch up classic Scotch eggs with this vegetarian version that’s 1 of your 5 a day. Spiced sweet potato and spinach and coated in crispy breadcrumbs - check out that golden yolk!
See method- Serves 4
- 20 mins to prepare and 40 mins to cook
- 425 calories / serving
Ingredients
- 2 medium sweet potatoes (about 400g), peeled and cut into 4cm chunks
- 400g tin butter beans, drained
- 1 tsp curry powder or sumac
- pinch of crushed chillies (optional)
- 200g frozen spinach, defrosted and well drained
- 75g lighter salad cheese, crumbled
- 5 large eggs
- 1 tbsp milk
- 50g plain four
- 75g panko or natural breadcrumbs
- sunfower oil spray
- mango chutney and lemon wedges, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 1790kJ 425.0kcal
- Fat
- 12g
- Saturates
- 4g
- Salt
- 1.0g
- Sugars
- 7g
of the Reference intake
Carbohydrate 53.1gProtein 23.0gFibre 8.3g
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Method
- Put a saucepan over a high heat and fill with about 2.5cm water. Add the sweet potatoes and cook for 12-15 mins until just tender and cooked. Drain, return to the pan and heat over a low heat for 2-3 mins, shaking the potatoes around. Leave to cool, then mash with the butter beans and spices.
- Squeeze out any excess moisture from the spinach. Roughly chop and stir into the sweet potato mixture with the cheese.
- Boil 4 eggs in a pan of simmering water for 4 mins 30 secs if serving the Scotch eggs cold, or 5 mins if serving warm. Drain and cover with cold water to stop the cooking process. Once cool enough to handle, carefully peel.
- Preheat the oven to gas 6, 200°C, fan 180°C. Divide the sweet potato mixture into 4, then wrap evenly around each egg to cover fully. Beat the remaining egg in a shallow bowl with the milk and put the flour and breadcrumbs in separate shallow dishes. Dip the Scotch eggs in the flour, then egg, then breadcrumbs and transfer to a baking tray. Spray with the oil to evenly coat. Bake for 18-20 mins until golden brown. Remove and leave to cool a little before serving warm or cold with mango chutney and lemon wedges, if you like.
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