185g La Verde olives
250g chickpeas, drained
1 preserved lemon
4 tbsp cooked cous cous, bulgar wheat or pearl barley
½ sweet potato, peeled, roasted and diced
1 tsp chilli flakes
1 tbsp tahini
1 tsp cinnamon
1 tsp shawarma spice
1 tsp cumin seeds
1 tsp sumac
½ tsp rose petals
6 boiled eggs
2 tbsp gram flour
50g panko breadcrumbs
1 tbsp za’atar
2 eggs, beaten
Vegetable oil for frying
Start by blitzing your olives, chickpeas and preserved lemon with all your spices and tahini. Also include your sweet potato and grains.
Pulse into a coarse sausage mince texture. Next grab a handful of your spiced olive mix and coat a boiled egg to cover. Form into a ball and then roll in gram flour to coat.
Dip into beaten egg and the coat in seasoned breadcrumbs with za’atar. Fry your olive scotch eggs in hot oil preheated to 180˚C for 3-4 minutes until crispy. Serve with a salad and some harissa mayo with extra olives on the side.
