2 large eggs – hard-boiled
1 egg – beaten
100 grams fresh wholegrain breadcrumbs (I use a cheese grater to make these!)
125 grams frozen chickpeas
200 grams tofu – drained and squeezed as dry as possible
4 teaspoons dried sage
1 teaspoon nutmeg
1/2 teaspoon mustard seeds
1 teaspoon wholegrain mustard
1 teaspoon dried dill
1 teaspoon Marmite dissolved in 50 ml of hot water
1 red onion – finely chopped
3 tablespoons of golden breadcrumbs or organic brown rice breadcrumbs
Mix all the ingredients apart from the eggs and Marmite-infused water together (I used a food processor but you could do it with some elbow grease in a large bowl)
Add the water slowly until you get a good consistency – wetter than dough but not as wet as a cake mix.
Split this mixture in half then form into a fat circle. Place you hard-boiled egg in the middle and then bring the mixture up and around the egg until completely covered. Repeat for the second egg.
Line a baking tray with grease-proof paper and heat your oven to 200 degrees centigrade.
Take your scotch egg and dip in the beaten egg mixture then coat liberally with breadcrumbs.
Place in lined tin and cook in the middle of the oven for 35-40 minutes – turn once during cooking.
Allow to cool before eating.
Tip: If you are gluten-intolerant use your preferred gluten-free loaf to make the breadcrumbs for binding then use Brown-rice “breadcrumbs” for the coating (this is what I used as the Golden breadcrumbs, readily available in the UK, are not so easy to find in Spain!)