I adapted this recipe from this Waitrose recipe.
(Makes 8)
9 medium eggs
1 tbsp olive oil
1small red onion, chopped
1 carrot, grated
1/2 tbsp garam masala
1 x 400g can chick peas, drained
50g plain gluten free flour
3 slices seeded gluten free bread
Salt & pepper
1 bottle sunflower oil, for deep frying
9 medium eggs
1 tbsp olive oil
1small red onion, chopped
1 carrot, grated
1/2 tbsp garam masala
1 x 400g can chick peas, drained
50g plain gluten free flour
3 slices seeded gluten free bread
Salt & pepper
1 bottle sunflower oil, for deep frying
Place 6 of the eggs in a small saucepan of cold water and bring to the boil. Boil for 60 seconds before taking off the heat. Leave for 10 minutes then drain the hot water and replace with cold. Once the eggs have cooled, peel and pat dry with kitchen towel.
Place the bread in a food processor and whizz for a few minutes until you have breadcrumbs, tip into a bowl.
Heat the olive oil in a large pan and cook the onion and carrot for 5 minutes. Stir in the garam masala, seasoning and chickpeas then transfer to a food processor and whizz to make a smooth purée.
Wrap each egg with the mixture, making sure they are completely covered. Lightly beat the remaining egg then roll the coated eggs in the flour, then in the beaten egg and then breadcrumbs until each is evenly coated. Place in the fridge for a few minutes to set.
Half fill a deep saucepan with sunflower oil and heat until the oil is hot enough to cook a cube of bread in a minute. Deep-fry the eggs for approximately 4 minutes until crunchy and dark golden.
Drain on kitchen paper. You can serve them warm or cold, they are lovely with my homemade mayo.
Place the bread in a food processor and whizz for a few minutes until you have breadcrumbs, tip into a bowl.
Heat the olive oil in a large pan and cook the onion and carrot for 5 minutes. Stir in the garam masala, seasoning and chickpeas then transfer to a food processor and whizz to make a smooth purée.
Wrap each egg with the mixture, making sure they are completely covered. Lightly beat the remaining egg then roll the coated eggs in the flour, then in the beaten egg and then breadcrumbs until each is evenly coated. Place in the fridge for a few minutes to set.
Half fill a deep saucepan with sunflower oil and heat until the oil is hot enough to cook a cube of bread in a minute. Deep-fry the eggs for approximately 4 minutes until crunchy and dark golden.
Drain on kitchen paper. You can serve them warm or cold, they are lovely with my homemade mayo.
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