- First, soft boil the eggs by cooking them in boiling water for 5 minutes; then put them straight into cold water, peel and leave to the side.
- Heat a pan over a medium heat and dry roast the fennel seeds – for about 2 minutes, until you can start to smell the aroma – then take off the heat and grind with a pestle and mortar.
- In a bowl, mix together the mince, herbs, garlic, mustard, ground fennel seeds and nutmeg. Season, and divide the mixture into 8 balls.
- Put the whisked egg in one bowl, the flour in another and the breadcrumbs in a third.
- Lay a piece of cling film on your work surface and dust with flour. Place one of the meatballs on the cling film, then place a piece of cling film on top. Roll the meat till big enough to cover a whole egg, then remove the top layer of cling film.
- Place an egg in the middle of the rolled meat, then wrap the meat around the egg, using the cling film to help. Remove the cling film, making sure the egg is fully covered. Dip in the beaten egg, then the flour, then the breadcrumbs.
- Fill a large frying pan about a third full of oil and heat over a medium to hot heat. Add the eggs so they sizzle. Cook for about 5-7 minutes, turning them so they are golden and crisp all over, then drain on kitchen towel.
- 8 best quality, free-range eggs
- 600g best quality minced pork
- handful of herbs, such as chives, parsley, tarragon and sage, chopped
- 1 clove garlic, finely grated
- 1 tsp English mustard
- 1 tsp fennel seeds
- pinch of nutmeg, freshly grated
- salt and pepper to taste
- 1 egg, whisked for coating
- plain flour, for dusting
- panko breadcrumbs
- vegetable/groundnut oil