500g beef mince
2 spring onions (green part only), chopped finely
½ bunch of parsley leaves, roughly chopped
½ bunch of chives, roughly chopped
½ bunch of thyme, roughly chopped
½ jalapeno, chopped
1 tbsp soy sauce
1 tbsp mustard
Salt and pepper to taste
2 rashers bacon (chopped into small pieces)
1 boiled potato, grated
2 soft boiled eggs, peeled
1 cup plain flour
3 eggs, whisked
2 cups panko
¼ cup sesame seed
Roughly 2 cups oil for deep frying
1 cucumber, deseeded and chopped
2 tomatoes, chopped
½ bunch chives
Salt and pepper
Mix all of the mince mixture together until combined well. Divide the ingredients into two balls and flatten them on separate pieces of cling film – they should be about 1cm thick. Add the bacon and grated potato into the centre of the flattened mixture. Finish with a soft boiled egg in the centre and tie up the sides of the cling film, wrapping the egg up in the meat, and twist the cling film at the top to hold it all together. Form it into balls, place them into bowls and allow to set in the fridge. Cool for 30 minutes.
Coat the balls in the plain flour, roll them in the whisked eggs, then panko crumbs, and double crumb the balls in the eggs and panko crumbs again.
Fill a large pot about halfway with oil and use a thermometer to measure the temperature – it needs to be at 170ºC. Once the oil reaches this temperature, carefully lower the Scotch eggs into the oil one at a time. Fry for 8-12 minutes until cooked and golden brown. Serve warm, on some fresh salsa and the aim is for the eggs to be still be soft boiled.