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Welsh Egg

Serves: 4

Welsh Egg

 800 g potatoes, cooked and mashed
 170 g sharp white cheddar, grated
 80 g flour, sifted
 Salt and pepper to taste
 4 eggs, hard-boiled
 1 egg, beaten
 60 g Breadcrumbs
 Sunflower oil, for deep frying
1

In a large bowl, mix together the mashed potato, cheddar cheese, half the flour, salt and pepper.

2

Divide the mixture into four portions and mould a portion around each hardboiled egg.

3

Place the remainder of the flour, beaten egg and breadcrumbs in separate bowls.

4

Coat each Welsh egg in flour, shaking off any excess, then dunk in to the beaten egg and roll in the breadcrumbs

5

Repeat the process with all 4 eggs.

6

Using a wok or deep frying pan, heat the oil.

7

When the oil has reached 180 degrees, lower each Welsh egg into the oil carefully with a spoon.

8

Deep fry until they are golden brown and crispy

9

Remove with a slotted spoon to drain off excess oil.

10

Serve hot with a mixed green salad.