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READY IN:
50mins
YIELD:
4 eggs
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil potatoes until fork tender.
  2. Mash potatoes with curry powder in a bowl. Season with salt and pepper then set aside.
  3. Combine rice, water, and coconut milk in a pot. Bring to a boil while stirring constantly. Reduce to a simmer, cover, and cook for 15 minutes.
  4. Combine flaxmeal and water in a small bowl and leave to bloom for 5 minutes.
  5. Process red kidney beans, cumin powder, flaxmeal mixture, salt, and pepper into a paste in the food processor.
  6. Transfer to a bowl together with the chopped cilantro and GF flour. Mix into a dough.
  7. Form the scotch eggs. Roll cooked coconut rice into balls, making an indentation in the middle. Fill the dent with a scoop of the curry mashed potatoes and seal with more rice. Enclose the rice balls with a layer of the bean mixture.
  8. Sear in a lightly oiled skillet and bake in at 180C/360F for 15 minutes.

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