Scotch Eggs (Nargisi Kabab)

1/2 kg pork sausage meat
1 peeled and chopped onion
1 tsp mixed, dried herbs
salt and pepper
4 hardboiled, shelled eggs
flour for coating
1 beaten egg
150 gm dried breadcrumbs
oil for deep frying

Tomato salad
4 sliced tomatoes
1 sliced onion
3 tbsp oil
1 tbsp lemon juice
1/2 tsp chopped garlic
pinch mustard powder

Mix sausage meat, onion, herbs and seasoning together.
Press mixture firmly around eggs.

Roll in flour; dip in egg and coat with breadcrumbs.
Chill for 1 hour.

Deep fry for about 10 minutes until crisp.
Drain and serve with salad.

For the salad, arrange tomato and onion on a plate.

Whisk remaining ingredients together.
Pour over tomatoes.

Season and serve.

Courtesy: Roopa Gulati,