Ingredients:

Scotch eggs:
300-500g minced pork (to cover 3 small to medium sized eggs)
1 cup grated aged cheddar / Parmesan cheese
2 tsp dried Italian herbs
2 tsp garlic powder
Salt & pepper
3 eggs, hard boiled
1 egg, beaten
1-2 tbsp all purpose flour
1 cup breadcrumbs
Purple Sweet Potato Mash:
2 medium sized purple sweet potato
1/2 cup cream
Butter, unsalted
Salt & pepper

Method:

1. In a bowl, mix the minced meat, grated cheese, dried Italian herbs and garlic powder; set aside.

2. In 3 shallow dishes, assemble the dredging station:
First, all purpose flour;
Second, beaten egg;
Lastly, bread crumbs.
3. To make the Scotch eggs, start by flouring your hands. In the palm of one hand, flatten the minced meat mix into an oval-shaped patty. Place one hard boiled egg in the middle of the patty then gently shape the meat evenly around the egg, moulding it with your hands. This process takes a lot of patience - so don't give up! 😂
4. Once you've wrapped the egg successfully, time to dredge them. First, roll it gently on the flour - dust off the access. Then dip it carefully in some egg followed by bread crumbs. Let it rest for a couple of minutes before cooking them.
5. What I like to do is shallow-fry them till slightly golden brown, then finish them off in the oven at 180C for 2-3 minutes.

6. To make the purple mash, boil the peeled purple sweet potatoes in some water till soft. Drain and mash with cream and butter. Season to taste.
7. Serve the halved scotch eggs with this delicious purple mash.