Sausage and Egg Fritters
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(0 votes)
Health Score:
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
2850
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,850 kcal | (136 %) | ||
| Protein | 17.28 g | (18 %) | ||
| Fat | 316.06 g | (272 %) | ||
| Carbohydrates | 12.36 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 179.65 mg | (22,456 %) | ||
| Vitamin D | 2.78 μg | (14 %) | ||
| Vitamin E | 5.96 mg | (50 %) | ||
| Vitamin B₁ | 0.41 mg | (41 %) | ||
| Vitamin B₂ | 0.47 mg | (43 %) | ||
| Niacin | 4.32 mg | (36 %) | ||
| Vitamin B₆ | 0.16 mg | (11 %) | ||
| Folate | 68.06 μg | (23 %) | ||
| Pantothenic acid | 0.07 mg | (1 %) | ||
| Biotin | 0.14 μg | (0 %) | ||
| Vitamin B₁₂ | 2.07 μg | (69 %) | ||
| Vitamin C | 0.04 mg | (0 %) | ||
| Potassium | 159 mg | (4 %) | ||
| Calcium | 26.63 mg | (3 %) | ||
| Magnesium | 13.06 mg | (4 %) | ||
| Iron | 1.32 mg | (9 %) | ||
| Iodine | 70 μg | (35 %) | ||
| Zinc | 1.23 mg | (15 %) | ||
| Saturated fatty acids | 37.32 g | |||
| Cholesterol | 229.63 mg |
Author of this recipe:
EAT SMARTER
all recipes of this authorIngredients
for
6
- Ingredients
- 7
small eggs
- 4
- 4 tablespoons
- ½ cup
panko breadcrumbs
- 8 cups
Preparation steps
1.
Put 6 of the eggs in a pan of cold water then bring to a simmer and cook for 5 minutes. Plunge the eggs into cold water for 2 minutes then peel off the shells.
2.
Skin the sausages and divide the meat into 6. Flatten a portion of sausage meat onto your hand and put an egg in the centre, then squeeze the meat round the outside to coat. Repeat with the other 5 eggs.
3.
Put the flour, remaining egg and panko breadcrumbs in 3 separate bowls. Dip the scotch eggs first in the flour, then in egg, then in the breadcrumbs.
4.
Heat the oil in a deep fat fryer, according to the manufacturer's instructions, to a temperature of 180°C | 350°F.
5.
Lower the scotch eggs in the fryer basket and cook for 4 - 5 minutes or until crisp and golden brown. Line a large bowl with a thick layer of kitchen paper and when they are ready, tip them into the bowl to remove any excess oil. Sprinkle with a little sea salt and serve immediately.
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