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3.5 (2 votes)

Dukkah scotch eggs with potato and pea salad

Our healthier scotch eggs use turkey mince to keep the calories and fat content low. But don't be fooled – they're still packed with flavour! The crispy dukkah coating takes this classic to a whole new level.

Serves 4

Prep Time 15 min

Cooking Time 45 min


  • 5 large eggs (see tips)
  • 500g turkey thigh mince
  • Pinch chilli powder
  • 50g fresh wholemeal breadcrumbs (see tips)
  • ½ x 25g bunch coriander, leaves finely chopped
  • 1 garlic clove, crushed
  • 50g tub dukkah
  • Spray olive oil
  • 300g baby potatoes, quartered
  • 350g frozen peas
  • 125g baby spinach
  • 3 celery stalks, sliced
  • 2 baby gherkins, chopped
  • 100g reduced-fat natural yogurt
  • 1tbsp lemon juice, plus extra wedges to serve


  1. Put 4 of the eggs in a pan of boiling water and cook for 8 min. Drain, refresh under cold water, then peel.
  2. Heat the oven to 180°C/fan 160°C/gas 4. Line a baking tray with non-stick baking paper. Combine the mince, chilli, remaining egg, breadcrumbs, half the coriander and the garlic in a large bowl. Sprinkle the dukkah over a plate. Divide the mince mixture into 4 equal portions and, using damp hands, shape a portion of mince around each boiled egg to enclose. Roll in the dukkah to lightly coat. Transfer to the prepared tray and spray with oil. Bake for 35 min.
  3. Meanwhile, boil the potatoes in a small pan for 10 min or until tender, then add the peas and continue to cook for 3 min. Drain and refresh under cold water, then drain again. Put the potatoes and peas in a large bowl with the remaining coriander, celery and gherkins and a few spinach leaves. Whisk the yogurt in a small bowl with the lemon juice and season with black pepper. Add the yogurt dressing to the potato salad and toss to combine.
  4. Serve the scotch eggs with the lemon wedges,

Nutrition per serving

Read more on how we calculate nutrition.
458 46g 14g 4.1g 11g 8.5g 1g 180mg 30g 5.3mg

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