Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.
In a large bowl combine the mince, herbs, ground coriander, and mustard. Season and mix well to combine. Divide into balls and set aside.
Place 8 of the eggs in a large pan of cold water and bring to the boil. Reduce to a simmer for 4 to 5 minutes and then place eggs in a bowl of chilled water. Cool and then peel eggs.
In 3 separate shallow bowls place the remaining eggs, lightly beaten, the flour and the breadcrumbs. Lightly flour hands and flatten one of the mince balls into an oval-shaped pattie. Roll a peeled egg in flour, place it in the middle of the pattie and gently shape the meat evenly around the egg. Repeat with remaining eggs and mince, keeping hands lightly floured.
Roll mince-coated eggs in flour, shaking off excess, then dip into the beaten egg, then in bread crumbs. Place eggs on baking tray lined with baking paper. Refrigerate for 20 minutes.
For the aioli, combine the mayonnaise, garlic, lime juice and zest in a small bowl. Season.
Heat ½ tablespoon of oil in a large non-stick frying pan over medium-high heat. Add 2 of the scotch eggs and roll in the oil to coat them well. Cook for 2 minutes, turning often, to lightly brown all over, being careful not to cook for too long as the coating may split. Transfer to a lined baking tray and repeat with the remaining oil and eggs, lowering the heat slightly if the pan gets too hot.
Bake the Scotch eggs for 10 to12 mins, or until golden brown. Set eggs aside on kitchen paper to drain and leave to cool slightly. Halve the Scotch eggs using a sharp knife. Serve warm or cold with lime aioli, lime wedges and baby rocket and fennel salad, if desired.
Tips
Scotch eggs can be stored in a plastic container, refrigerated and stored for 3 days.
Enjoy the Scotch eggs as part of a Ploughman’s lunch with pickles, cheese, and chutney.
You can use any combination of herbs that you like in the mince mixture.
