Ingredients
4 eggs
500g potatoes
Freshly ground black pepper
150g packet wholemeal couscous
Equipment
Small saucepan, chopping board, sharp knife, large bowl, kettle, large plate, baking tray.
Method
- Peel potatoes and boil. Mash once they are soft and season with black pepper. Leave to cool.
- Hard boil the eggs, then once cooled, remove all shell.
- Whilst eggs are cooling, cook the couscous according to the packet instructions, if plain, flavour with spice like cajun or paprika.
- Coat cooled eggs in 0.5 to 1cm of mashed potato.
- Roll in cooked couscous.
- Shape into a ball, make sure all eggs are even.
- Bake in the oven for 5-7mins or until crisp.
Top tips:
- Use quails eggs for bite sized Scotch eggs perfect for a finger buffet!
- Transform your leftovers: Use up any leftover mashed potatoes to make this dish.
- Food skills: Check out our food skills videos to help understand the key skills used in this recipe.
Be ingredient aware!
Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe.
You may need to modify the recipe accordingly. For example, for those with an allergy to eggs, this recipe will not be suitable. Always check food labels for allergens, and suitability for vegetarians and vegans.
For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website.
Nutritional information
This recipe serves four portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more.
Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?
Food skills:
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