How to make
Mix the minced meat with the pressed garlic, finely chopped onion, parsley, cumin and black pepper. Knead the mixture well and divide it into 5 parts.
With wet hands, flatten each of the parts, place a hard-boiled egg in each and wrap them with minced meat.
Shape the large meatballs into a well shaped ball.
Dip them in the beaten egg and roll each ball in the cornmeal mixed with the breadcrumbs.
Arrange the prepared Scotch eggs onto a baking tray lined with baking paper.
Drizzle them with oil and bake them in a preheated oven at 390°F (200°C) for 30 minutes.
