Mediterranean Scotch Egg (vegetarian)

Ingredients:
2 eggs 
1 tin of cannellini beans - drained and rinsed
2 sun-dried tomatoes - finely chopped
4 black olives - finely chopped 
salt and pepper
1/2 slice granary bread - grated into breadcrumbs 

Method:
Hard boil the eggs - about 10 minutes 
Mash or crush the cannellini beans 
Mix in the chopped tomatoes and olives and add a twist of salt and pepper 
Peel and rinse the eggs and then coat each egg with half of the bean mixture, making it into a ball shape
Roll each ball in the breadcrumbs until completely covered
Place onto parchment paper on a baking sheet 
Cook in the oven, 180 degrees for 12-15 minutes
Leave to cool for at least 10 minutes before removing from the baking sheet - they will be very delicate and liable to break up if moved too soon

Makes 2 scotch eggs 
Served with salad