Wild Pork Scotch Eggs with Forking Mint Mayo
Serves 4
Ingredients
- 500 g wild pork mince
- 6 eggs, 4 boiled and 2 beaten
- 1 cup plain flour
- 2 cups panko breadcrumbs
- 1 tsp fennel seeds
- Neutral oil, for frying
- 1/2 cup mayonnaise
- 2 tbsp Glasseye Creek Forking Mint Sauce
Method
1. Mix pork mince with fennel, 1 beaten egg, salt and pepper. Divide into four and wrap evenly around the peeled boiled eggs.
2. Coat each in flour, the remaining beaten egg and panko; chill 20 minutes.
3. Fry at 165°C for 8-10 minutes, turning, until golden and the pork reaches at least 75°C. Drain and rest 5 minutes.
4. Mix mayonnaise with sauce and serve alongside the halved Scotch eggs.
Sauces in this recipe
Get the good stuff for your next cook-up.
Forking Mint Sauce
$15.95 NZD
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