Wicklewood'S Gluten Free Scotch Eggs - cooking recipe

Ingredients

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)

Preparation

Preheat oven to 180c.
In a bowl, mix the sausage meat with the herbs and season well and divide into four portions.
Prepare 3 shallow bowls, one containing the seasoned rice flour, one for the beaten eggs, and the other breadcrumbs.
Take a boiled egg; roll it in the flour,.
Cover the egg in a sausage meat portion.
Roll it in the beaten egg and then in the breadcrumbs.
Repeat this process for all the boiled eggs, set aside for five minutes.
Double dip the eggs in the beaten egg and breadcrumbs one more time for extra texture.
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
Transfer to a baking sheet and cook in a preheated oven for a further 10 minutes.
Serve hot or cold.