Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 60 minutes
- 1 cup water
- ½ cup milk
- 1 ½ cups coarse maize meal
- 4 tablespoons sour cream
- 1 teaspoon salt
- ¼ cup plain flour
- 1 teaspoon Aromat (optional)
- ½ cup dry breadcrumbs
- 6 eggs for the scotch eggs
- 2 extra eggs, beaten for coating
- Tomato chutney or sweet chilli sauce to serve
- Preheat the oven to 180° Line a baking tray with baking paper.
- Place a large saucepan over medium heat, add water and milk, pour in the maize meal, whisking until smooth.
- Bring to the boil and whisk constantly for 5 minutes, until thickened. Remove from heat and stir through the salt and sour cream, set aside to cool.
- Meanwhile, bring a large saucepan of water to a simmer. Add four eggs, in their shells, and cook for 6 minutes, then add to an ice bath. Once cooled, gently peel each egg and set aside.
- Mix the plain flour with the Aromat (optional) on a flat plate. Keep an extra plate on hand for later.
- Prepare a greased baking tray or line with baking paper.
- Form a large patty of the maize mixture.
- Roll one egg in flour to coat, then place in the centre of the patty. Shape the patty around the egg to create an even sphere, then roll again in flour. Set aside on a plate and repeat with remaining eggs. You will likely have some of the maize meal mix left over, depending on how big you want your scotch eggs.
- Whisk the extra eggs and dip the coated maize eggs into the beaten eggs and then roll in the breadcrumbs, place on the greased baking tray.
- Bake for 15-20 minutes until crisp and golden brown.
- Serve warm with tomato chutney or sweet chilli sauce.