Vegan Falafel Scotch Eggs
400ml frying oil
1 bowl panko bread crumbs
1 x box Amisa Organic Gluten Free Falafel Mix
1 x box Amisa Quinoa Fibre Plus Crispbread
400ml cashew milk
5g agar agar
2 tsp black salt
3 boiled potatoes
1 tsp turmeric
Tzatziki, to serve
Rocket, to serve
- Peel and cut the potatoes, then place them in a pot of water to boil for 20 minutes.
- In a pot, whisk the cashew milk, agar agar, and black salt. Stir for about five minutes and bring to a boil.
- Place the mixture into the egg-shaped mould. Let it cool in the fridge for 40 minutes.
- When the potatoes are finished boiling, drain and mash them with a fork. Add the turmeric and salt and pepper to taste.
- Mix the Amisa Organic Gluten Free Falafel Mix with boiling water according to packet instructions.
- Put the Amisa Quinoa Fibre Plus Crispbreads into a bowl and bash with the end of a rolling pin until fine.
- Remove the ‘egg whites’ from the fridge and remove them from the mould. Use a teaspoon to carefully scoop out the centre of the egg white.
- Place the potato mixture into the egg white centre.
- Place two egg halves together to form one egg, and carefully coat them in the falafel mixture.
- Carefully roll the falafel eggs into the crispbread breadcrumbs, and heat the frying oil in a saucepan.
- Deep fry the falafel eggs in the oil until golden brown, and serve with some rocket and tzatziki!