Chutney Eeda na Pattice | Parsi-style
These "Scotch eggs" are a delicious variation on the classic, but even the classic may have its roots in India! Although London’s Fortnum & Mason claims they invented the Scotch egg in the 1730’s, and other sources say it came about in 19th century Yorkshire, it is now believed that this English version is based upon the Indian nargisi kofta, a rich Mughlai dish which has many similarities with the Scotch egg.
While variations of these are relished in the cuisines of Belgium, Netherlands, Italy and the USA, the most well-known version consists of a hard-boiled egg covered in sausage meat and deep fried with a crust of breadcrumbs. They are generally served cold for picnics, etc.
The Parsi-style Scotch egg is even more delightful in my opinion; wrapped in coconut and coriander chutney, covered with a layer of mashed potatoes, and fried to a golden brown.
|Here is my version with a softer than normal hard boiled egg as I prefer mine creamy and not dry. The crust has got breadcrumbs hence the darker colour.|
Makes 6 large Scotch eggs
6 eggs, hard-boiled, peeled
1 kg/ 2.2 lb potatoes, boiled, peeled and mashed with butter, milk and salt
454 g/1 lb coconut and coriander chutney (recipe on p. xx)
1 egg + 3 tbsp cold water for the egg wash
Oil to fry
Divide the mashed potatoes and the chutney into 6 equal parts.
Taking one part of the potato in the palm of your hand, squash to make a saucer shape. Add one part of the chutney in the center of the potato and place the egg on top. Gently push the potato upward to cover the egg, turning it gently with two hands while patting it to enclose the entire egg.
Repeat for each egg.
Beat the egg and water to prepare the egg wash. Heat the oil in a shallow frying pan.
Dip each prepared Scotch egg into the egg wash and gently lower into the oil with a spoon. Keep rolling it over each side gently with the help of the back of a spoon. Remove when golden brown. Serve warm.
It is easier to prepare this when the mashed potatoes and chutney are chilled overnight.
The chutney should be thick and not too soft.
The mashed potatoes should be smooth and thick, not lumpy, or creamy, and properly seasoned with butter, salt and a dash of milk or cream as needed.
While not traditional, dip the Scotch eggs into a fine breadcrumb mixture after the egg wash to hold shape better while turning it in the frying pan.
To keep the patties smaller and make more of them, slice the boiled eggs in half lengthwise before preparing them.
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.