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Scotch Eggs with celeriac and carrot salad

Scotch Eggs with celeriac and carrot salad
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Prep. 30 min
Total 50 min
6 portions
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Ingredients

Eggs
  • eggs (53-63 g each) cold
    6
  • water to fill to 1 l mark
Celeriac-carrot salad
  • celeriac cut in pieces (2 cm)
    300 g
  • carrots cut in pieces (2 cm)
    300 g
  • yoghurt, 3,5% fat
    100 g
  • mayonnaise
    20 g
  • lemon juice freshly squeezed
    10 g
  • honey
    10 g
  • salt
    1 tsp
  • ground white pepper
    2 pinches
Scotch Eggs
  • shallots halved
    50 g
  • parsley leaves only
    2 sprigs
  • beef, boneless sinew free, cut in pieces (3 cm)
    600 g
  • eggs (53-63 g each)
    2
  • mustard
    15 g
  • breadcrumbs
    70 g
  • salt
    1 ½ tsp
  • ground white pepper
    ½ tsp
  • flour for flouring
    20 g
  • oil for deep-frying
    1500 g

Difficulty

easy

Nutrition per 1 portion

Sodium 742 mg
Protein 32.8 g
Calories 1933 kJ / 462 kcal
Fat 26 g
Fibre 3.3 g
Saturated Fat 5.7 g
Carbohydrates 24.8 g

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