Add your eggs to boiling water and cook for six minutes. Once the six minutes is up, put the eggs in cold/ice water to stop them from cooking further.
Add your breadcrumbs and crushed cumin seeds into a bowl. You can crush the cumin seeds by rubbing them between your thumb and your finger.
Add 1/5 of your mince into a bowl and then 1tbsp of Matt Cooper Bites Seekh Kebab Seasoning to the mince and mix. Repeat this another four times.
Take 1/3 of your seasoned mince and roll it out using a rolling pin. It will need to stretch enough to be able to cover the egg.
Ensuring the eggs are now cold, peel them and make a little indent in the rolled mince to add them to.
Carefully, manipulate the mince meat around the egg to form a ball shape. You may need a bit of water on your finger tips to ensure the egg is fully enclosed.
Generously roll your scotch egg in the breadcrumbs - ensuring the mince is totally covered in breadcrumbs.
Cook in the air fryer on 160°C for 16 minutes. Turn the egg over half way through.
