Ingreadient :

• 600g sausage meat
• 4 soft boiled eggs
• 100g panko breadcrumbs
• 50g plain flour, seasoned
• 2 eggs, beaten
• Vegetable oil for frying

To serve

• Piccalilli
• Watercress

Direction :

1. Divide the sausage meat into 4 even-sized portions and wet your hands – this will avoid the meat from sticking to your hands.
2. Flatten into rough circles, add the soft boiled eggs on the centre, and then wrap the sausage meat around, encompassing them completely.
3. Dip each one in flour, egg and then breadcrumbs, and re-shape them into spheres.
4. Heat the vegetable oil to 160C and deep fry for 8 to 10 minutes, until they look golden and crispy. Remove and drain onto kitchen paper.
5. Serve with a big dollop of piccalilli and watercress on the side.