Scotch eggs three ways

To make the boerewors scotch eggs:

1. Toast the 2 tbsp coriander seeds, 1 tsp chilli flakes and 2 tsp peppercorns in a dry pan, then grind the spices in a pestle and mortar.
2. Mix the spices with the 500 g beef and 250 g pork mince, then season with salt.
3. Divide meat into 6 equal portions; wrap 1 portion around each egg. Roll each wrapped scotch egg into 1 cup of flour, then 2 beaten eggs.
4. Mix together the 2 cups of breadcrumbs, 2 tbsp parsley and season, then roll each egg in the breadcrumb mixture to coat.
5. Deep fry until golden brown.

To make the Thai chicken scotch eggs: 

1. Mix together the 750 g chicken mince, 4 tbsp coriander, 4 tbsp mint, 2 spring onions, 2 crushed garlic cloves, 1 tsp crushed ginger, 1 finely chopped chilli, 1 tbsp fish sauce, 2 tbsp soy sauce and 2 tsp sesame oil.
2. Divide meat into 6 equal portions; wrap 1 portion around each egg, then into the 2 beaten eggs.
3. Mix together the 1 cup of breadcrumbs and 1 cup of dessicated coconut, then dip the scotch eggs into the mixture to coat.
4. Deep fry until golden brown.

To make the Feta and lamb scotch eggs: 

1. Mix together the 500 g lamb mince, 250 g pork mince, 200 g feta and 2 tsp oregano, then season with salt.
2. Divide meat into 6 equal portions; wrap 1 portion around each egg.
3. Roll each wrapped scotch egg into 1 cup of flour, then the 2 beaten eggs.
4. Mix together the 2 cups of breadcrumbs and 2 tsp oregano, then roll each egg in the breadcrumb mixture to coat.
5. Deep fry until golden brown.