Ingredients
12 quail eggs
200g chicken thigh, minced
2 tsp fresh thyme leaves
2 large free-range eggs
100g plain flour
200g breadcrumbs
Salt and pepper
Lemon and dill mayonnaise
1 egg yolk
1 tsp Dijon mustard
1 tsp white wine vinegar
Vegetable oil
2 tsp chopped dill
Zest of one lemon, finely chopped
Method
- For the lemon and dill mayonnaise - place the egg yolk, mustard and vinegar in a large bowl and whisk vigorously. When the mixture is combined slowly drip in the vegetable oil, whilst whisking all the time. The mixture will start to thicken and become mayonnaise. Keep adding oil until mayonnaise is thick and creamy. Add the dill, lemon zest and salt and pepper. Cover and refrigerate.
- Preheat the oven to 180C and set the fryer to 180C
- Boil the quail eggs for 3 minutes, refresh in ice cold water, cool completely and carefully peel.
- Season the minced chicken with salt and pepper, add the thyme leaves and mix thoroughly.
- Beat the eggs in a shallow bowl, place the flour into another bowl, followed by another bowl with the breadcrumbs.
- Split the chicken mince mixture into 12 even pieces, carefully shape around the eggs, roll into a round ball.
- Roll each egg in the flour, beaten egg, then the breadcrumbs.
- Fry the coated eggs for 1 to 2 minutes, or until golden.