NZ Woman's Weekly

Scotch eggs with spiced fresh tomato and lemon salsa

  • Total time

    30 minutes
  • Servings

  • Courses


Ready in 30 minutes, makes 6.

  • 500g sausage meat
  • 1 lemon, zest only
  • 2 tsp dried sage
  • 4 tbsp parmesan cheese, grated
  • 6 hard boiled eggs
  • 1/4 cup flour
  • 2 eggs, beaten
  • Dry breadcrumbs
  • Oil for deep frying


  • 1 cup tomato ketchup
  • 1 large tomato, seeds removed and cut into small dice
  • 2 spring onions, finely sliced
  • 3 tbsp chopped parsley
  • 1/4 tsp crushed garlic
  • 1/4 tsp Worcestershire sauce
  • 1/2 tsp mustard
  • Pinch of chilli
  • 2 tsp lemon juice
  • 1/4 tsp cumin
  • 1/4 tsp ground coriander

1. To make the salsa, simply stir all the ingredients together in a small bowl and refrigerate until needed.

2. Mix the sausage meat with the lemon zest, dried sage and parmesan cheese.

3. Divide into six portions and flatten like thin burgers.

4. Lightly dust the eggs with flour. Coat each one with sausage meat, pressing and moulding on well.

5. Dip each sausage meatcoated egg in beaten egg and roll in breadcrumbs. Repeat this process to double coat each egg.

6. Chill for at least an hour. Pour 4 to 5cm of oil into a deep frying pan and heat.

7. Deep-fry the eggs in hot oil until golden brown on each side, about 7 to 8 minutes per side.

8. Drain on paper towels. Cool and chill for up to two days if preparing in advance.

9. Serve at room temperature with the salsa and a crisp green salad.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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