Corned Beef Scotch Eggs

This Jamaican version of a Scottish favorite originates, no doubt, from the managers of traditional sugar plantations, many of whom were from Scotland.

12 ounces corned beef

3 stalks spring onions, chopped fine

3 stalks fresh thyme or parsley, chopped fine

1⁄2 tsp black pepper

1 beaten egg

4 hard-boiled eggs, shelled

1 cup bread crumbs

flour for dusting

oil to deep-fat fry (or bake in oven)

• Mix the corned beef well with herbs, black pepper, and beaten egg.
• Divide into four portions.
• Dust your hands with flour and place one portion of the corned beef mixture on your palm to make a patty.
• Place 1 hard-boiled egg in the center of the patty, and stretch the patty to cover the egg completely.
• Dip in bread crumbs, lay on a plate, and chill until ready to fry.
• In a deep skillet, heat enough oil for deep-frying to 3508F.
• Fry the Scotch eggs until golden brown.
• Cut across the middle of each Scotch egg and serve at once.