Indian Scotch Egg – 4sp

I love a good home made scotch egg and so a few weeks ago,  when I was having an Indian themed dinner party, I thought I would try and put an Indian style twist on this classic snack for a low smart point, tasty starter. The result went down an absolute treat with my guests and they’ve been in demand ever since!

My recipe keeps the middle of the eggs a little runny so if you prefer your eggs well done, cook the eggs for a minute or two longer in the boiling water.

Indian Scotch Egg 

Makes 6 – 4sp per scotch egg


For the eggs

7 x free range eggs (I use Clarence Court Burford Browns)

8 x lean turkey sausages, meat removed from skins (I used Sainsbury’s own)

½ tsp each cumin powder, ground coriander, curry powder, garam masala

¼ tsp each garlic granules and onion granules

50g panko breadcrumbs mixed with 1tsp paprika

2 tbsp plain flour seasoned with a pinch of salt and pepper

To serve

Salad leaves

½ red onion, peeled and sliced soaked in 1 tbsp white wine vinegar

½ tsp cumin seeds

Juice of ½ lemon

6 tbsp fat free natural yoghurt mixed with ½ tsp of mint sauce


Preheat the oven to 180c.

Pop the eggs into a saucepan of cold water. Bring the water to the boil and then reduce to a simmer for 4 minutes. Remove the eggs from the pan and place into ice water for 10 minutes (this will keep the eggs nice and runny in the middle). Once the eggs are cool, carefully peel the eggs and discard the shells.

While the eggs are cooling prepare the meat. Pop the sausage meat in a bowl and add the cumin, coriander, curry powder, garam masala, garlic and onion granules. Season with salt and pepper and combine well. Split the sausage meat into six even portions.

Next take three bowls. In one add the seasoned flour, in the next one, one beaten egg, and in the other the paprika breadcrumbs.

Take a baking tray, spray with 1kal. Put a small sheet of cling film on a chopping board.

Repeat the below process with each egg.

  1. Coat the egg in flour
  2. Take a portion of the sausage meat, place on the right hand side of the cling film. Cover with the left hand side of the clingfilm and then use the heel of your hand to flatten the meat so it is thin and wide enough to wrap around the egg.
  3. Peel the meat away from the cling film and wrap the egg in the sausage meat (try and make sure there are no gaps)
  4. Coat in the beaten egg
  5. Coat in the breadcrumbs
  6. Place the egg on the baking tray, spray with 1kal and repeat with the other 5 eggs.

Once all eggs are assembled, place in the oven for 25 minutes until the eggs are crisp and golden on the outside.

Serve with salad leaves, red onion (soaked in a little white wine vinegar), a sprinkle of cumin seeds, a dash of lemon juice and some minted yoghurt (mix natural yoghurt with ½ tsp of mint sauce).


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7 thoughts on “Indian Scotch Egg – 4sp

  1. Helen Rudd says:

    Laura these are now a firm favourite in our house , just made another batch my OH says they are the best scotch eggs ever!! Great alternative for lunch. Thinking of changing up the spicing & adding some chorizo for Mexican take – any ideas??

    • lakettle says:

      I’ve got a Mexican one coming up Helen! I also have a delicious black pudding and chorizo one which is heaven 😍

    • lakettle says:

      Hi Linda, I think they would work well and they are very low in points so shouldn’t take the points total any higher. Just make sure you use the plain chicken ones rather than the chicken Italia ones as you don’t want to add any Italian flavour to the mix x

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