Ingredients

Ingredients

• 6 free-range eggs

• 750g/1lb 10oz tofu

• 275g/9¾oz breadcrumbs

• 250g/9oz vegetarian black pudding, finely chopped

• 1 garlic clove, chopped

• 1 tbsp chopped fresh parsley

• 1 tbsp chopped fresh mint

• pinch ground cinnamon

• 4 lemons, juice and zest

For the coating

• 100g/3½oz breadcrumbs

• 100g/3½oz polenta

• vegetable oil, for deep-frying

For the pickle

• 2 tbsp vegetable oil

• 2 red onions, sliced

• 2 red chillies, chopped

• 200ml/7fl oz white wine vinegar

• 200g/7oz caster sugar

• 1 tbsp tamarind paste

• 1 small cauliflower, outer leaves removed, cut into small florets

• 2 tsp cornflour mixed with a little water to make a paste

Description

Try Simon Rimmer’s Recipe For Vegetarian Scotch Eggs With A Spicy Homemade Pickle.

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