Tuna and za’atar Scotch eggs
Add a twist to the classic scotch egg with this tuna and za’atar scotch eggs recipe. Serve with yoghurt and cucumber for a tasty meal at any time of the day
Ingredients
- 425 gram can tuna in springwater
- 300 gram potatoes, peeled, boiled, mashed
- 2 spring onions, finely chopped, plus extra to serve
- 2 teaspoon lemon juice
- 6 soft-boiled eggs, peeled, plus 2 extra, lightly beaten
- 1/2 cup plain flour
- 3/4 cup panko breadcrumbs
- 1/4 cup za’atar (Middle Eastern spice mixture)
- 1/4 cup vegetable oil
- Lebanese bread, natural yoghurt, cucumber ribbons to serve
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