Theses vegetarian scotch eggs are made from natural ingredients and do not have meat. Thus they are ideal for an original vegetarian recipe.

You will need:

Lamb Brand Chickpeas 200g

Lamb Brand Red Kidney Beans 200g

Lamb Brand Cannellini Beans 200g

Lamb Brand Plain Flour 125g

Lamb Brand Breadcrumbs 125g

Lamb Brand Table Salt pinch

Lamb Brand Ground Black Pepper pinch

Lamb Brand Chilli Flakes  1tsp

Ginger  1tsp

Fresh Coriander  1tbsp

Eggs  4 large

Egg  1 beaten

Vegetable Oil  for deep frying

All you have to do:

Soak the beans and chickpeas separately for a minimum of 5 hours or overnight, changing the water from time to time. Rinse, add to small pot, cover with water and cook over a medium heat until beans and chickpeas are soft. Let cool.

Place the eggs, still in their shells, in a pan of boiling salted water, simmer for 6 minutes. Drain and cool the, eggs under cold running water, then peel.

Mash together the beans and chickpeas, creating a coarse mix. Add the beaten egg, breadcrumbs, coriander, along with all of the seasoning and mix. Divide into four 100g portions and flatten. Place each portion onto a square cling film bit.

Place each egg onto an oval, then pick the cling film square up by its corners, and use it to wrap the bean mix around each egg. Make sure the coating is smooth and completely covers the egg. Roll each one in flour first, then in the beaten egg, rolling to coat completely, then roll in the breadcrumbs to completely cover. Repeat this once.

Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it. Carefully place each scotch-egg into the hot oil and deep-fry for 8 minutes, until golden and crisp.

Carefully remove from the oil with a slotted spoon and drain on kitchen paper.