We’ve been a little bit creative in the test kitchen with this recipe… Scotch California Prunes! Texture & flavour were priority in this recipe, and we love the result: a fabulous balance of sweet California Prune wrapped in savoury sausage meat, all surrounded by a crispy breadcrumb coating. It's a recipe you’ll definitely want to try. What are you waiting for?
Makes: 12 Prep Time: 25 minutes Cook Time: 20 minutes INGREDIENTS
300g minced lamb
100g pork sausage meat
1 tsp dried mint
1/2 tsp ground cumin
Salt and pepper
12 whole California Prunes
50g plain flour
2 eggs beaten
100g panko breadcrumbs
150g thick Greek yogurt
1 tsp harissa paste
Place the minced lamb and sausage meat together in a mixing bowl.
Add the dried mint, cumin, salt and pepper, then mix together.
Divide the mixture into 12 equal portions and, using clean wet hands, shape the meat portions into 2cm thick burger shapes.
Place a California Prune in the centre of a burger and wrap the meat around to encase the prune. Repeat the process until you have made 11 more portions and place on a non-stick tray.
Roll each scotch prune in flour and then beaten egg before coating in panko breadcrumbs.
Place the fully coated scotch prunes onto the non-stick baking tray and spray with a little vegetable oil.
Bake in a pre-heated oven at 170°C for 20 minutes or until fully baked.
Mixed the yogurt and harissa paste together until well-combined.
Serve the scotch eggs warm or cold with the harissa yoghurt dip.