Veggie Scotch Eggs

Delcious home made scotch eggs, perfect for any picnic or party! 
Makes 6
6 eggs 
2 tbsp olive oil
3 banana shallots, finely chopped
4 cloves garlic, crushed
2 carrots, grated
6 sundried tomatoes, chopped as finely as possible 2x 400g tins chickpeas, drained & rinsed
2 tsp ground coriander
2 tsp ground cumin
2 tsp chilli flakes
Salt & Pepper
A splash of milk
100g flour and a little extra for dusting
150g panko breadcrumbs
1.2l sunflower or vegetable oil for frying
Par-boil your eggs: put 6 eggs into the saucepan of cold water and bring up to the boil. Simmer for 5 minutes before dropping into a bowl of ice water (this stops them cooking and ensures as runny a yolk as possible in a scotch egg!). When completely cool, peel.
Heat the olive oil in a frying pan over a medium heat and soften the shallots. After 6-8 minutes, when the onions are soft and sweet, add the garlic and carrots. Season and allow to cool.
After seasoning and allowing to cool, place the shallot & carrot mixture into a blender, along with the tomatoes, chickpeas & spices. Blend to a chunky consistency.
Beat 2 eggs with a splash of milk, and pour into a shallow bowl. Put the flour into another and then the panko breadcrumbs into a third.
Divide the mixture into 6. Put a ball of the mixture between two sheets of cling film and roll out until you have a circle big enough to wrap the egg in. Carefully wrap the egg (wet hands might make this easier).
Heat the oil on a medium heat; it’s hot enough when a breadcrumb sizzles and floats when you drop it in, 160 degrees is the idea.
Roll the balls into the flour, then egg, then panko and with a slotted spoon, carefully lower into the oil (no more than two at a time). Let them cook for 5 minutes and drain on a piece of kitchen towel.
Season and serve with our Garlic, Artichoke & Thyme Dip!