Welsh Egg
Serves: 4
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Directions
- In a large bowl, mix together the mashed potato, cheddar cheese, half the flour, salt and pepper.
- Divide the mixture into four portions and mould a portion around each hardboiled egg.
- Place the remainder of the flour, beaten egg and breadcrumbs in separate bowls.
- Coat each Welsh egg in flour, shaking off any excess, then dunk in to the beaten egg and roll in the breadcrumbs
- Repeat the process with all 4 eggs.
- Using a wok or deep frying pan, heat the oil.
- When the oil has reached 180 degrees, lower each Welsh egg into the oil carefully with a spoon.
- Deep fry until they are golden brown and crispy
- Remove with a slotted spoon to drain off excess oil.
- Serve hot with a mixed green salad.
Ingredients
- 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