Vegan Scotch Eggs

• For the "Egg Yolk" & "Egg White"
• 80 grams mashed potatoes
• 2 teaspoons curry powder
• 1 piece pinch of salt
• 1 piece pinch of pepper
• 210 grams white rice
• 150 milliliters coconut milk
• 150 milliliters water
• 1 piece pinch of salt
• For the "Meat Crust"
• 1 tablespoon flaxseed meal
• 2.5 tablespoons water
• 425 grams can red kidney beans
• 2 tablespoons cilantro/coriander
• 1 tablespoon cumin powder
• 80 grams gluten-free flour

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.

egg, potatoes, curry powder, salt, pepper, white rice, coconut milk, water, salt, crust, meal, water, red kidney beans, coriander, cumin powder, flour

Taken from food52.com/recipes/74072-vegan-scotch-eggs (may not work)