Scotch Eggs with Minted Pea Purée

Ingredients

• Lean Beef 25 oz
• Chicken Egg 8 pieces
• Dill 0 oz
• Wheat Flour 5 oz
• Breadcrumbs 5 oz
• Scallions 0 oz
• Mint 0 oz
• Butter 5 oz
• Frozen green bean pods 10 oz
• Vegetable Oil 0 qt
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Place 6 eggs in cold water, bring to a boil, and then boil for 3 minutes.

Step 2

Combine the minced meat, dill, salt, and pepper.

Step 3

Beat the remaining eggs lightly with a fork. Peel the boiled eggs, roll them in flour, and wrap them in the minced meat. Dip them in the raw eggs, then in breadcrumbs, again in the eggs, and finally in the breadcrumbs.

Step 4

Fry in hot oil until golden brown. Transfer to paper towels to remove excess fat, then place in an oven preheated to 375°F for 15 minutes.

Step 5

Chop the green onion and mint coarsely. In a skillet, melt 30 g of butter, add the onion, and sauté for 3-4 minutes. Then add the mint and cook for another 2 minutes. Add the peas, stir, cover with a lid, and simmer for 5-10 minutes.

Step 6

Blend the peas with the herbs in a blender, adding salt and pepper to taste. Serve as a side dish with eggs.