Wicklewood'S Gluten Free Scotch Eggs

• 4 free range eggs, hard boiled and shelled
• 2 free range eggs, beaten
• 10 ounces gluten free sausage meat
• 2 teaspoons fresh thyme leaves, chopped
• 2 tablespoons fresh parsley, chopped
• 3 tablespoons fresh chives or 1 spring onion, finely chopped
• seasoning
• 2 ounces rice flour, seasoned
• 4 ounces gluten free breadcrumbs
• oil (for frying)

1. Preheat oven to 180c.
2. In a bowl, mix the sausage meat with the herbs and season well and divide into four portions.
3. Prepare 3 shallow bowls, one containing the seasoned rice flour, one for the beaten eggs, and the other breadcrumbs.
4. Take a boiled egg; roll it in the flour,.
5. Cover the egg in a sausage meat portion.
6. Roll it in the beaten egg and then in the breadcrumbs.
7. Repeat this process for all the boiled eggs, set aside for five minutes.
8. Double dip the eggs in the beaten egg and breadcrumbs one more time for extra texture.
9. In a heavy based pan, heat the oil and, place the eggs in the oil and fry gently, turning regularly, for 5-6 mins or until they are golden brown and crispy
10. Transfer to a baking sheet and cook in a preheated oven for a further 10 minutes.
11. Serve hot or cold.

range eggs, range eggs, sausage meat, thyme, fresh parsley, fresh chives, seasoning, rice flour, breadcrumbs, oil

Taken from www.food.com/recipe/wicklewoods-gluten-free-scotch-eggs-448816 (may not work)