Leave the fancy stuff to restaurants and concentrate on delicious dishes you can make and share with friends, writes chef and author Dan Doherty as he gives us this brunch recipe for the Scotch Bhaji

  • 20
  • Makes 6
  • Easy
The kind of food in my book, Toast Hash Roast Mash, is what I like to cook at home and eat and share with my friends and family. It’s relaxed, informal and I promise the recipes are easy to make. At London’s Duck & Waffle, where I work, the food is more intricate. Home is where I just want to chill out and eat good food – I hope the recipes here reflect that philosophy. I was excited to write my book as I have been cooking the dishes for years, so I’m keen to share some of my favourites with you. This is a recipe for my favourite hybrid, combining the worlds of Scotch eggs and bhajis. It has everything – subtle spice, crispiness, pork and a runny egg.

Ingredients

  • 250g sausage meat
  • 1 garlic clove, finely chopped
  • 1 small red chilli, finely chopped
  • 10g onion powder, plus an additional tsp
  • a pinch of finely chopped fresh coriander
  • 10g finely grated ginger
  • 6 eggs, plus one 1 egg yolk
  • 60g chickpea flour
  • 80g plain flour
  • 1 tsp garam masala
  • 1 tsp garlic powder
  • ¼ tsp cayenne pepper
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • ½ tsp ground ginger
  • 2 onions, finely sliced
  • a pinch of salt

Method

The Scotch Bhaji

1 Bring a pan of water to the boil and add a pinch of salt. Boil the whole eggs for 6 minutes. When cooked, remove and refresh in ice-cold water. When cool, shell the eggs and set them aside.

2 For the Scotch egg mix, combine the sausage meat, garlic, chilli, 10g of onion powder, coriander, ginger and egg yolk, in a bowl and keep in the fridge.

3 For the bhaji mix, put 60g of the plain flour, the chickpea flour, garam masala, garlic powder, 1 teaspoon of onion powder, cayenne, turmeric, cumin, ground ginger and onions, into a bowl and mix together, then stir in just enough cold water to produce a thick, smooth batter. Preheat a deep-fat fryer to 160C/Gas Mark 3½ .

4 To assemble the bhajis, take a ball of Scotch egg mix roughly the size 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 Scotch egg mix and eggs.

5 Roll each Scotch egg in the remaining plain flour and dust off the excess. Drop into the bhaji mix, then, using your hands, lift out and carefully lower into the fryer. The onions will spread out and look messy, but that’s fine. Fry them 2 at a time for 8 minutes, then remove from the fryer and put on a plate lined with kitchen paper to drain the excess oil.

• Toast Hash Roast Mash: Real Food for Every Time of Day by Dan Doherty is out now, £20, Mitchell Beazley. You can follow Dan on Twitter @DanDoherty_

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