- 250g Mince
- 7 eggs
- 1 tbsp. Ginger Garlic paste
- 1½ tsp ground coriander
- ½ tsp ground cumin
- salt and freshly ground black pepper
- 4 tbsp. plain flour
- ½ cup plain flour combined with a good pinch each of salt and pepper
- 2 Eggs
- ½ cup dried breadcrumbs
For Shallow Frying
- corn or vegetable oil, for shallow frying
How It’s Made:
Bring a large saucepan of water to the boil and carefully add 6 of the eggs. Cook for 8 minutes, then refresh under cold water, peel and set aside.
In a Bowl add coriander ,other spices and one egg yolk with mince, mixing well with your hands to combine.
Roll the boiled eggs in the seasoned flour. Divide the mince into 6 equal portions, and press the mixture carefully around each egg ensuring that there are no holes.
Whisk the two remaining eggs in a shallow bowl. Roll each mince wrapped egg in seasoned flour, then dip each one into the egg mixture before finally coating in the breadcrumbs.Fill a large saucepan or wok one-third full with oil and place over a high heat until the oil is hot enough to turn a cube of bread golden brown in 30 seconds or a sugar thermometer reads 180°C.
Place the eggs in the oil, 5 at a time, and fry for 8 minutes, turning frequently. Drain
on absorbent paper.
Serve eggs cold or warm with tomato chili jam.
These eggs can be prepared ahead and refrigerated until ready to eat.