HOW TO PREPARE: Scotch Eggs with cocktail Dip and Coleslaw Salad


  • Minced Chicken/Lamb: 250gms
  • Minced Garlic:5 nos
  • chopped onions – 1 finely chopped.
  • Salt – to your taste.
  • Red Chilli powder – 1/4 tbp.
  • Eggs – 3 nos.
  • Garam Masala Powder- 1/4 tbp.
  • White pepper – to taste.
  • Lime- 1/2 nos.
  • Bread Crumbs- 125 gm.
  • Refined Flour – 150 gm (seasoned).
  • Roasted Cumin Powder- 1/4tbp
  • vegetable oil- for deep frying and 1 top for the marinate

For the DIP:

  • Mayonnaise- 1/4 cup ( whole egg mayonnaise)
  • Tomato sauce- 1/4 cup
  • Worcestershire sauce- 2 tbp.
  • tobasco pepper sauce – 1/4 tbp
  • sour cream – 1 tbp

Coleslaw Salad:

  • Shredded Cabbage- 1nos
  • Salt- to taste.
  • White pepper- to taste
  • Mayonnaise- 1  cup
  • Julienne of Carrot- 2 finely shredded



  1. In a bowl mix shredded chicken/lamb along with the chopped garlic and onion along with dry spices and marinate it.
  2. Add an egg to bind the mixture and a tablespoon of vegetable oil.
  3. Fill the saucepan halfway through with water and add the egg  and soft boil it for 4mins.
  4. Flatten the chicken/lamb mixture on your palm, place the egg in the middle and cover it with the meat.
  5. Once done add seasoned flour, eggs and bread crumbs simultaneously in a bowl and pass the eggs prepared in point 4 with this mixture.
  6. Deep fry it until its crisp and chicken is cooked.
  7. For the dip: mix mayonnaise, tomato ketchup, tobasco pepper sauce and  Worcestershire sauce in a bowl and mix well.
  8. For the salad: Shred the cabbage fine add a pinch of salt to remove the excess water. add Juliennes of Carrot, mix the mayonnaise and check the seasoning as per your taste.


note – to modify you can add apple grated to bring some sweetness into your dish or you can add celery salt as well into your dip.


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