Lunch Box Fillers - Tiffin Eggs

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 7 large eggs
• 2 tablespoons olive oil
• 1 onion, chopped
• 250 g grated carrots
• 2 tablespoons korma curry paste
• 200 g granary breadcrumbs
• 85 g roasted cashews

Recipe

• 1 put 6 of the eggs in a pan of cold water and bring to the boil. boil for 5 minutes, then cool quickly in cold water. carefully shell.
• 2 while the eggs are cooling, heat the oil, fry the onion for 5 minutes, then add the carrot and cook for 10 minutes more until soft. stir in the curry paste and fry for a few minutes more. stir in the bread, then, when the mixture is cool, beat the remaining egg and stir in with seasoning to make a paste.
• 3 divide the mixture into 6 and flatten with your hands (wetting them makes this a bit easier), then use to wrap round each egg - the mixture will seal well as you press it together. roll in the cashews and chill until ready to cook. the prepared eggs can be kept in the fridge overnight.
• 4 heat oven to 190°c/fan 170°c/gas 5, then bake the eggs for 15-20 minutes cool for 5 minutes, then carefully cut in half using a very sharp knife.
• 5 serve with a bowl of mango chutney and a salad to make a main meal if desired.