Ingredients
Directions
- 1
Half fill a medium saucepan with water and bring to the boil. Gently lower in 4 eggs (saving 2 for the coating) and cook for 6 minutes. Lift out using a slotted spoon and transfer to a bowl of iced water to cool completely. Carefully peel the eggs (they will feel soft so be gentle) and set aside.
- 2
Add the oil to a medium frying pan over a low heat and fry the shallots for 5-8 minutes or until softened. Add the peas and cook until defrosted, about 2 minutes. Tip into a food processor with the mint leaves and season to taste. Blitz until to a rough paste.
- 3
Scrape the mixture out into a bowl and mix in the Pecorino. Leave to cool.
- 4
In the palm of your hand, flatten a heaped tablespoon of the cooled pea mixture. Put a peeled egg in the centre and carefully push up the edges of the mixture to cover and enclose the egg. Carefully roll into a ball and repeat with the other 3 peeled eggs and pea mixture. Place on a baking tray or plate, loosely cover and chill for 30 minutes to firm up.
- 5
Put the flour in a shallow dish. Beat the remaining 2 eggs together in another dish and spread out the breadcrumbs in a third.
- 6
Roll each ball first in the flour, then the egg, then the breadcrumbs to coat.
- 7
Preheat a deep-fat fryer to 180°C.
- 8
Carefully lower in the eggs (you may have to cook one at a time or in batches to stop the oil temperature from dropping too much) and fry for 2-3 minutes or until crispy and golden brown all over. Scoop out onto a plate lined with kitchen paper to drain any excess oil.
- 9
Sprinkle with a little salt and serve warm.
