Ingredients:
500g extra lean (5%) pork mince
4 eggs
200g (4 slices) wholemeal bread (Healthy Extra B – or syn it)
Fresh parsley (chopped)
Garlic puree (a squirt or 2)
½ onion (chopped)
1 teaspoon dried mixed herbs
2 x egg (beaten)
Salt & pepper
Method:
Pre-heat oven to 200°C/180°C Fan/Gas 6
Put 4 eggs into a pan of cold water and bring to the boil. Turn heat off and leave in pan with lid on for 3 minutes.
Plunge eggs into cold water and leave until later.
Mix pork mince with chopped parsley, chopped onion, dried mixed herbs, garlic and salt and pepper.
Divide pork mixture into 4.
Peel boiled eggs.
Flatten a portion of pork mixture in one hand (or you can roll this out between clingfilm) , and with the other hand, place the egg into the pork mixture and wrap the mince around until it’s fully encased.
Repeat for remaining eggs.
Blitz bread in a food processor until it becomes breadcrumbs, and transfer to a shallow dish.
Beat 2 eggs.
Line baking tray with greaseproof paper and spray with a little Frylight/spray oil.
Dip eggs, now covered in pork mince, in beaten eggs, then breadcrumbs, until fully coated and place on tray.
Repeat until all eggs are coated.
Bake for 25 minutes or until lightly golden.
