Boerewors scotch eggs

By Hope Malau
18 February 2015

These delicious scotch eggs are a perfect, low-carb lunchbox snack.

Preparation time: 10 min Cooking time: 8 min Makes: 6

  • 1 kg boerewors, meat removed from casing
  • handful coriander, chopped
  • 3 large carrots, grated
  • 6 eggs, boiled
  • oil, for deep frying
  • 2 eggs, beaten
  • 250 ml (1 c) desiccated coconut
  • tomato salsa, to serve

1. In a mixing bowl, mix the boerewors, coriander, carrots and 1 beaten egg, then portion it out into 6 balls.

2. Flatten the sausage meat balls in the palm of your hand and place the egg in the centre. Gently work the meat around the boiled egg until it is sealed completely. Leave in the fridge for 30 minutes to chill.

3. In a deep saucepan heat the oil over medium heat. Remove the balls from fridge and roll the balls in the remaining beaten egg and then in the coconut.

4. Use a slotted spoon to place the balls into the oil, deep-fry two at a time for 3 minutes.

Drain on kitchen towel, allow to cool completely and serve with tomato salsa.

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