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Fusion, Fried: The Scotch Bhaji

scotchbhaji
Dan Doherty•

British cuisine is having its heyday — no longer does toast, hash, roast or mash conjure up the bland pub-style food of yesteryear. Join Duck & Waffle executive chef Dan Doherty as he jazzes up classics, creates new favorites and puts inventive spins on some of our favorite ethnic cuisines. 

My favorite hybrid, combining the worlds of Scotch eggs and onion bhajis. It has everything: subtle spice, crispiness, pork and a runny egg.

Reprinted with permission from Toast Hash Roast Mash

Fusion, Fried: The Scotch Bhaji
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Prep Time
30
minutes
Cook Time
10
minutes
Servings
6
scotchbhaji
Total time: 40 minutes
Ingredients
  • 9 ounces sausage meat
  • 1 garlic clove
  • 1 small red chili
  • 1/2 tablespoon onion powder
  • A pinch finely chopped fresh coriander
  • 1/2 tablespoon finely grated ginger
  • 1 egg yolk
  • 4 1/2 tablespoons chickpea flour
  • 4 1/2 tablespoons plain flour
  • 1 teaspoon garam masala
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 2 onions
Directions
  1. Bring a pan of water to the boil and add a pinch of salt. Boil the eggs
  2. for 6 minutes. When cooked, remove and refresh in ice-cold water. When cool, shell the eggs and set them aside.
  3. For the Scotch egg mix, combine all the ingredients in a bowl and keep in the fridge.
  4. For the bhaji mix, put all the ingredients into a bowl and mix together; stir in just enough cold water to produce a thick, smooth batter.
  5. Preheat a deep-fat fryer to 160°C (325°F).
  6. To assemble the bhajis, take a ball of Scotch egg mix roughly the size
  7. of an egg. Flatten it out, then wrap it around one of the soft-boiled eggs. Put the coated egg on a plate and repeat with the remaining
  8. Scotch egg mix and eggs.
  9. Roll each Scotch egg in flour and dust off the excess. Drop into the bhaji mix, then, using your hands, lift out and carefully lower into
  10. the fryer.
  11. The onions will spread out and look messy, but that’s fine.
  12. Fry them 2 at a time for 8 minutes, then remove from the fryer and
  13. put on a plate lined with kitchen paper to drain the excess oil.
 
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