Cinnamon Scotch egg

Ingredients:
25g ghee/clarified butter
¼ tsp black onion seeds
¼ tsp fennel seeds
¼ tsp cumin
1 bay leaf
½ onion, finely chopped
1 carrot, finely chopped
1/8 medium-sized cauliflower, finely chopped

50g French beans, finely chopped
1 beetroot, boiled, peeled and finely chopped
10g raisins
½ tsp red chilli powder
½ tsp cumin
½ tsp salt
½ tsp sugar
1 medium-sized potato, boiled and grated
For the spice mix:
½ tsp roasted coriander seeds
2 green cardamom seeds
Pound the above ingredients coarsely in a mortar and pestle or a processor.
For the coating 2 eggs, whisked 150g dried breadcrumbs
18 quail’s eggs or 6 regular free-range eggs, boiled retaining soft yolks
Method:
If using quail’s eggs, start with salted tap water in a saucepan, just enough to cover the eggs, and bring to a boil.
As soon as liquid comes to a boil, keep on heat for 45 seconds, drain, chill using cold water, allow to cool and peel. Keep aside.
When using regular eggs, drop the eggs in boiling salted water and cook for 6 minutes.
Remove from the heat, drain and place in a bowl of cold water to chill. Heat the ghee in a deep, thick-bottomed wok.
When hot, add the onion seeds, fennel, cumin and the bay leaf.
When they begin to crackle, add the onions and sauté till golden.
Now add the vegetables as per their order in the list of ingredients (except the beetroot) and sauté on a medium heat for 4 minutes.
Then add the red chilli powder, spice mix and the ground cumin and stir for 2-3 minutes.
Add the raisins and diced beetroot and cook for another minute.
Add the salt and sugar and stir well, then add in the grated potatoes and cook well till the colour of the mixture is reddish and shiny.
This should take 3-4 minutes.
Cool the mixture.
When cold, divide the mixture into 18 equal parts and roll it around the boiled egg.
Dip the balls in the egg batter, roll in the dried breadcrumbs to cover and cool in the refrigerator.
Deep-fry the cakes till golden brown and serve hot.
They can be served with any mustard-based sauce mixed with tomato ketchup.