4              Free Range fresh eggs

5              Sauasages of your choice, we used Cumberland.

2 ts          Tandoori Spice Blend (Spicy Joes of course !)

100g        Beadcrumbs (Panko are Good) 

                Oil for frying, vegetable or sunflower.

• Put 2 eggs into a pan of boiling water 
• Boil for 5mins 30 seconds, then quickly transfer to a bowl of ice cold water, to stop them cooking any more. Once cooled, carefully peel them.
• Squeeze the sausages out of their skins and into a bowl.
• Mix 2 - 3 ts of Tandoori spice mix into the sausage meat. Just enough to add some nice flavour and colour to the meat.  Once well mixed in form the sauage meat into 2 even sized balls.
• Have 2 small bowls ready - one with the two remaining eggs (beat them together first), and the second with the breadcrumbs or blitzed cornflakes.
• In the palm of your hand, flatten one of the sausage balls into an oval-shaped pattie.
• Place an egg in the middle of the patty, then gently shape the meat evenly around the egg, moulding it with your hands until sealed. 
•  Dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
• Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. 
• Carefully lower the eggs into the pan and cook until they are golden brown,turning them every so often. Remove with a slotted spoon and drain on kitchen paper 
• Serve while still warm with a salad, chutnies and a cold beer or wine. Heaven !!