Makes 4
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To serve:

  1. Put the haddock in a food processor with the parsley, cream cheese, curry powder, paprika, garam masala, lemon zest and juice. Pulse to break down the haddock. Add the mashed potato and pulse just to combine, without over-working the mixture. Season with plenty of pepper and a little salt, then place in the fridge for 30 minutes.
  2. Place four of the eggs in a saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for four minutes. Transfer to a bowl of iced water and allow to cool for five minutes, then peel.
  3. Divide the haddock mixture into eight equal portions, then shape into discs around 6cm. Put one disc in the palm of your hand and place one boiled egg in the middle, then top with a second disc. Gently mould the discs around the egg, sealing the edges together so the egg is completely wrapped. Repeat with the remaining mixture and eggs.
  4. Place the flour in one shallow bowl and season with salt and pepper. Beat the two remaining eggs in a second bowl and place the breadcrumbs in a third.
  5. One at a time, roll each egg in flour, then dip in the beaten egg, then finally roll in the breadcrumbs. Place the coated eggs on a baking tray and chill in the fridge for 30 minutes or until you’re ready to cook.
  6. Pour vegetable oil into a deep, heavy-based pan to a depth of 5-6cm. Place over a medium- high heat until the temperature reaches 180°C.
  7. Cook the Scotch eggs two at a time to avoid crowding the pan. Gently lower them in using a slotted spoon and fry for 6-8 minutes until golden and crisp, turning often. Remove with a slotted spoon, drain on a plate lined with kitchen paper and sprinkle with salt.
  8. Serve the Scotch eggs warm or at room temperature, with chilli jam or tomato relish

Nutrition Facts

Per serving: 636kcals, 35.9g fat (7.8g saturated), 51.7g carbs (3.8g sugars), 27.2g protein, 3.9g fibre, 0.946g sodium

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