Fajita Scotch Eggs with Guacamole
By OcadoLife
Published on 28 December 2022
The classic savoury snack gets a spicy update with this Fajita Scotch Eggs with Guacamole recipe from Nokx Majozi, sous chef at Rosewood London and chief pie maker at Holborn Dining Room. Her zingy recipe mixes Mexican and British flavours for fun, summery vibes – great for a picnic or a delicious any-time snack.Time and servings
30 minsTotal time
10 minsPrep time
20 minsCooking time
Ingredients
- 6 medium eggs, at room temperature
- 400 g of chicken mince or turkey breast mince
- 30 g of red pepper, finely diced
- 30 g of yellow pepper, finely diced
- 30 red onion, finely diced
- 15 g of fresh coriander, finely chopped
- 50 g of plain flour
- 150 g of panko breadcrumbs
- 350 ml of vegetable oil
- 1 large avocado
- 1 lime, juiced, plus a little zest, to taste
- 1 dijon mustard
- 2 tsp of olive oil
- 25 g of guacamole mix
- 40 g of fajita seasoning mix
Method
Step 1
Cook 4 eggs in a large pan of boiling water for 5½ mins for soft-boiled or 8 mins for hard-boiled. Plunge into a bowl filled with ice water, leave to cool for 5 mins, then peel and pat dry.Step 2
Meanwhile, put the mince, peppers, onion and coriander into a large bowl; mix well. Add the fajita seasoning; mix again. Roll into 4 evenly sized meatballs (weigh first for accuracy) and chill for 15-30 mins to firm up a little.Step 3
Crack the remaining eggs into a bowl and whisk well with 2tbsp water. Arrange the flour and breadcrumbs on 2 separate plates.Step 4
Flatten the meatballs, then wrap evenly around the boiled eggs. One at a time, dip the wrapped eggs in the flour, shake off the excess, then dip in the beaten egg and finally in the breadcrumbs, turning until fully coated. Chill for 30 mins.Step 5
To make the guacamole, combine the avocado, lime juice and zest, ¼ tsp dijon mustard, 2 tsp olive oil and guacamole mix in a food processor and whizz until smooth (or mash by hand).Step 6
Preheat the oven to 200°C/180°C fan/gas 6. Fill a deep, heavy-based pan with the oil and heat to 180°C. (If you don’t have a thermometer, drop a small piece of bread into the oil; if it sizzles and rises to the surface, the oil is hot enough.) Carefully lower in the eggs with a slotted spoon and fry for 2 mins until golden, then place on a baking tray and bake for 6 mins.Step 7
Remove from the oven and rest for 5 mins, then cut in half and season before serving with the guacamole. The scotch eggs will keep in the fridge for up to 2 days.