4 eggs
250g meat kheema
50g onions, chopped
3 tsp toaster sauce
1/4 tsp pepper powder
1 tsp capsica sauce
1 lemon
150g potatoes
2 small bunches cilantro
50g bread powder
25g maida (all-pupose) flour
Oil for frying
Salt to taste

Scotch Eggs

1. Boil 3 eggs and remove their shells. Sprinkle 1 tsp of maida flour on the boiled eggs and keep aside.
2. Boil the kheema in a vessel, squeeze all the water and keep aside.
3. In a pan, fry the onions along with above kheema, salt, pepper powder, toaster sauce, capsica sauce, and cook for 10 minutes. Remove from the heat.
4. Boil the potatoes, peel, mash them and add to the kheema.
5. To this mixture, add cilantro, lemon juice and apply around the boiled eggs as a thick layer.
6. Beat the remaining egg well with a fork, soak the kheema egg and after that roll in the bread powder and fry in the oil until golden brown.
7. Serve with tomato sauce.