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Pakistan, Asia · Seekh Kebab

Baked Seekh Kebab Scotch Eggs with Mint Yogurt

Jammy soft-boiled eggs wrapped in spiced seekh kebab mince, crumbed and oven-baked, so they ooze golden yolk when you cut them open.

ServingsServes 2
Total cooking time50 min
DifficultyMedium
About servingsSoft-boiled yolks are not fully cooked. For young children, pregnant women, older people or anyone with a weakened immune system, boil the eggs for at least 9 minutes. The mince must reach 71 °C in the centre.

Method

  1. Bring enough water to cover the eggs to a rolling boil in a 16 cm pot over high heat. Gently lower in the eggs straight from the fridge with a ladle, boil for exactly , then move them at once into iced water for 10 minutes. This gives a soft, jammy yolk.

    Add in this stepEggs (for the centre, straight from the fridge) 2

    high heat

  2. Grate the onion and squeeze it dry, grate the ginger and garlic, and chop the chilli and coriander very finely. Put them in a bowl with the mince, all the spices and the salt and knead for until sticky. Divide into as many equal portions as you have eggs.

    Add in this stepBeef mince (about 20% fat) 200 gOnion ¼Fresh ginger 5 gGarlic cloves 1Hot green chilli 1Fresh coriander (cilantro) 5 gGaram masala ½ tspGround cumin ½ tspRed chilli flakes ½ tspSalt ½ tsp

  3. Preheat the oven to 200 °C and line a baking tray with baking paper. Peel the eggs carefully under water (soft-boiled eggs are fragile, so start at the wide end) and pat them dry.

    oven

  4. Put one portion of meat on a piece of cling film and press it into a 12 cm circle about 7 mm thick. Place an egg in the middle, lift the film to wrap the meat around the egg, then smooth the seams so it is completely sealed in a ball. Roll in flour, then in beaten egg, then press on the panko all over.

    Add in this stepPlain flour 1½ tbspEgg (for coating) 1Panko breadcrumbs 40 g

  5. Set them on the tray and drizzle or brush the oil evenly over the crumbs. Bake on the middle shelf for , rolling them over once halfway. They're done when the crumbs are deep golden and the meat reaches 71 °C (no pink).

    Add in this stepVegetable oil 1½ tbsp

  6. Finely chop the mint and stir it into the yogurt with lemon juice and a small pinch of salt (extra). Rest the Scotch eggs for 3 minutes, cut in half with a sharp knife and serve with the dip.

    Add in this stepPlain yogurt 100 gFresh mint 5 gLemon ½

Cook's tip

Boil the eggs straight from the fridge and chill them thoroughly in iced water so the yolks don't overcook in the oven. For a firm yolk, boil for 9 minutes. Pressing the meat out on cling film stops it sticking to your hands and keeps it even. In an air fryer, cook at 190 °C for 14–16 minutes.

Cooking it at camp

Bake them at home, cool and pack them in a cooler (below 5 °C) to eat cold, or warm them in a covered cast-iron pan over low heat; they make a great picnic dish. To cook them at the campsite, heat 2 cm of oil to 170 °C in a cast-iron pot and fry for 6–7 minutes, turning (the yolks will set a little more).