Vegan Scotch Eggs - cooking recipe

Ingredients

80 g mashed potatoes
2 teaspoons curry powder
1 pinch salt
1 pinch pepper
210 g white rice
150 ml coconut milk
150 ml water
1 tablespoon flax seed meal
2 1/2 tablespoons water
1 (425 g) can red kidney beans
2 tablespoons cilantro or 2 tablespoons coriander
1 tablespoon cumin powder
80 g flour, gluten-free

Preparation

Boil potatoes until fork tender.
Mash potatoes with curry powder in a bowl. Season with salt and pepper then set aside.
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.
Combine flaxmeal and water in a small bowl and leave to bloom for 5 minutes.
Process red kidney beans, cumin powder, flaxmeal mixture, salt, and pepper into a paste in the food processor.
Transfer to a bowl together with the chopped cilantro and GF flour. Mix into a dough.
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.
Sear in a lightly oiled skillet and bake in at 180C/360F for 15 minutes.