1. Make up a batch of our Curried Chickpea and Cous Cous Salad.
2. Boil the eggs in a pan of salted water for 5-8 minutes, depending on your preference.
3. Remove the saucepan from the heat once cooked and allow the eggs to cool.
4. Remove the egg shells and set aside.
5. Divide the chickpea salad mixture evenly into 4 portions. Roll each portion into a ball and then use your hands to flatten each one into a round or oval shaped pattie.
6. Place the flour, panko breadcrumbs and beaten eggs into three seperate bowls.
7. Place one of the boiled eggs into the centre of a chickpea pattie - wrap the mixture around the egg until it is completely covered, with no egg exposed.
8. Repeat step 7 for all of the boiled eggs and patties.
9. One at a time, place the chickpea salad covered egg into the flour bowl and roll between the palms of your hand to form a perfect ball.
10. Then dip the now floured egg into the bowl with the beaten egg and ensure it's completely coated.
11. Finally, dip the chickpea covered egg into the panko breadcrumbs and completely cover.
12. Repeat this process for all of the eggs, then place in the fridge to set.
13. Add the olive oil into a deep sided frying pan and allow to warm on a high heat.
14. Remove the eggs from the fridge and place directly into the hot oil. Turn the eggs to ensure all sides are evenly fried and are golden brown in colour.
15. Once fully cooked, place the scotch eggs onto kitchen towel to absorb any excess oil.
16. Serve with salad as a main meal, or enjoy as part of a family pincic or barbecue!

Top Tips:

• Add a few breadcrumbs into the pan to check the temperature is hot enough for frying. They should sizzle upon entry if it is hot enough.