Scotch eggs

Directions

1. Place the pork mince, onion, garlic, KEEN’S Mustard Powder, lemon zest and Worcestershire sauce in a food processor, process until the mix forms into a slightly sticky ball. Season with McCormick Sea Salt and Black Pepper.
2. Divide the mix into six portions. Shape one portion into the cup of your hand, place a hard boiled egg into the ‘cup/indent’ and mould the mixture around the egg to enclose. Repeat with remaining pork mixture and eggs.
3. Dust each ball in flour, dip in egg wash and then toss in breadcrumbs, coating evenly.
4. Heat oil in a medium, deep, heavy based saucepan to 180°C. Cook the eggs 3 at a time turning occasionally for 7-8 minutes or until golden. Drain on absorbent paper.
5. Repeat with the remaining pork mixture and eggs.
6. Dust each ball in flour, egg wash, then coat evenly with the breadcrumbs.
7. Cook the eggs 3 at a time for 7-8 minutes until golden, turning in the oil occasionally.