10 large eggs, 8 of them hard boiled
- 2 lbs quality sausage meat
- 1 small bunch fresh chives, finely chopped
- 1 small bunch fresh parsley, leaves picked and finely chopped
- 1 whole nutmeg
- 1 tablespoon English mustard
- Sea salt
- Freshly ground black pepper
- Plain flour, for dusting
- 1 cup good-quality white breadcrumbs
- 2 quart vegetable oil for deep frying
- 3 tablespoons vegetable or corn oil
- Carefully peel the hard boiled eggs
- In a shallow bowl whisk the 2 raw eggs
- Put the sausage meat into another bowl with the herbs, a good grating of nutmeg, the mustard and a good pinch of salt and pepper. Give it all a good mix together then divide into 8 balls.
- Have 2 plates ready – one with a small handful of flour, and the other with the breadcrumbs. Start by flouring your hands. In the palm of one hand, flatten one of the sausage balls into an oval-shaped Pattie. Roll a peeled egg in flour, then pop it in the middle of the Pattie. Gently shape the meat evenly around the egg, molding it with your hands.
- Roll the meat-wrapped egg in the flour, shake off any excess, and then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
- Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it’s a good idea to use it. Otherwise, test if the oil is hot enough by adding a small piece of potato and leaving it for about a minute – if it sizzles and browns, it’s ready. Carefully lower the eggs into the pan and cook for about 4 minutes, turning them every so often, until golden. Remove with a slotted spoon and drain on kitchen paper.
Allow eggs to cool then slice in half and serve