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Spiced Scotch Eggs
- 220g Tilda Original Pure Basmati Rice
- 2 tbsp olive oil, or to taste
- 1 large onion, finely diced
- 1 bulb garlic, finely diced
- litre vegetable stock
- tsp cumin, or to taste
- pint double cream
- 80g parmesan cheese
- 30 quail's eggs
- seasoned flour, for pane
- 8 eggs, for egg wash
- 500g white breadcrumbs
- garlic mayonnaise, olive oil and lemon juice, to serve
Directions:View on BBC Good Food
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