Pork Shami Asian Eggs

Pork Shami Asian Eggs

 1 pack of SW pork sausages 
1 small red onion, peeled and finely grated
1 tsp peeled and finely grated ginger
1tbsp medium curry powder
1tsp finely grated lime zest
1 red chilli, deseeded and finely choppped
3 tbsp chopped coriander
2 tbsp chopped mint
2 tbsp fat free natural yoghurt
salt and freshly ground black pepper
low calorie cooking spray
red onion rings and lime wedges, to serve
8 boiled eggs

1. Skin the sausages and Place the sausagemeat in a mixing bowl with the onion, ginger, curry powder, lime zest, red chilli, chopped coriander and mint, and the yoghurt. Season well and using your hands, mix until well combined. Cover and chill in the fridge for 6-8 hurs (or overnight if time permits) to allow the flavours to develop.
2. Boil eggs to own preference and place in bowl of cold water.
3. Take a small handfull of the pork mixture and mould round egg. Repeat until all mixture/eggs is used up.
4. Preheat the oven to 200C/Gas 6.. Place on a baking sheet lined with baking parchment and spray with low calorie cooking spray. Bake for 15 - 20 minutes until lightly browned and cooked through. 5. Remove from the oven and serve with red onion rings and lime wedges to squeeze over.

Serve with TONS of salad.