Jersey Potato, Pea and Mint Scotch Eggs

Hard-boil the eggs: Place the 4 eggs in a saucepan, cover with cold water, bring to a boil, then reduce heat and simmer for 8 minutes. Drain the water and immediately run cold water over the eggs to stop the cooking process. Carefully peel the eggs and set aside.

Prepare the potato mixture: Boil the Jersey Royal potatoes in salted water until tender. Drain well and mash thoroughly. Stir in the defrosted peas, chopped mint, and season with salt and pepper. Allow to cool slightly.

Mix the sausage meat: In a separate bowl, remove the sausage meat from its casing (if applicable). Using your hands, break the meat into small pieces.

Combine the potato and sausage meat: Add the sausage meat to the mashed potato mixture and combine thoroughly.

Assemble the Scotch eggs: Divide the potato and sausage mixture into 4 equal portions. On a lightly floured surface, flatten one portion into a disc large enough to encase an egg. Place a peeled hard-boiled egg in the centre of the disc and carefully mould the potato mixture around the egg, ensuring it is completely covered. Repeat with the remaining eggs and potato mixture.

Prepare for frying: Place the flour in one shallow bowl, the beaten egg in another, and the breadcrumbs in a third.

Coat the eggs: Roll each potato-encased egg in the flour, then dip it in the beaten egg, and finally coat it evenly with breadcrumbs. Make sure they are completely covered for the best result.

Deep fry the eggs: Heat the vegetable oil in a deep fryer or large pot to 170°C (340°F). Carefully lower the breadcrumbed eggs into the hot oil, one or two at a time, and deep-fry for 5-7 minutes, or until golden brown and heated through. Turn occasionally to ensure even browning.

Drain and serve: Remove the Scotch eggs from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Allow to cool slightly before serving.

Serve warm with a fresh salad or your favorite dipping sauce.