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Spiced Scotch Eggs

Spiced Scotch Eggs Recipe

  • 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
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