Ingredients

• 80 g mashed potatoes
• 2 teaspoons curry powder
• 1 pinch salt
• 1 pinch pepper
• 210 g white rice
• 150 ml coconut milk
• 150 ml water
• 1 tablespoon flax seed meal
• 2 1/2 tablespoons water
• 1 (425 g) can red kidney beans
• 2 tablespoons cilantro or 2 tablespoons coriander
• 1 tablespoon cumin powder
• 80 g flour, gluten-free

Instructions

1. Boil potatoes until fork tender.

2. Mash potatoes with curry powder in a bowl. Season with salt and pepper then set aside.

3. Combine rice, water, and coconut milk in a pot. Bring to a boil while stirring constantly. Reduce to a simmer, cover, and cook for 15 minutes.

4. Combine flaxmeal and water in a small bowl and leave to bloom for 5 minutes.

5. Process red kidney beans, cumin powder, flaxmeal mixture, salt, and pepper into a paste in the food processor.

6. Transfer to a bowl together with the chopped cilantro and GF flour. Mix into a dough.

7. Form the scotch eggs. Roll cooked coconut rice into balls, making an indentation in the middle. Fill the dent with a scoop of the curry mashed potatoes and seal with more rice. Enclose the rice balls with a layer of the bean mixture.

8. Sear in a lightly oiled skillet and bake in at 180C/360F for 15 minutes.