1 cup store-bought aioli
1 tbsp lemon juice
590g uncooked chorizo (about 6 sausages)
2 tsp fennel seeds
2 tbsp parsley, finely chopped
8 eggs, 2 of them beaten
flour, for dusting
2 cups panko breadcrumbs
vegetable oil, for deep-frying
2 cups mustard-cress leaves
To make aioli, place aioli and lemon juice in a bowl and blend to combine. Set aside until ready to use.
Remove chorizo meat from casings and place into a bowl with fennel seeds and parsley; mix well to combine.
Place 6 whole eggs in a pot of boiling water and cook for 7 minutes; carefully peel eggs under cold running water, pat dry, and dust in flour. Shape 1/3 cup of sausage mixture into a flat disc in the palm of your hand. Place egg in the centre and wrap sausage mixture around egg to enclose, pressing edges to seal. Repeat with remaining eggs and mixture. Roll eggs in flour again, dip into beaten egg, and coat with breadcrumbs.
Heat oil to 150°C in a large, deep saucepan. Cook eggs in batches for approximately 10 minutes, or until golden. Remove with a slotted spoon and drain on paper towel. Season with salt and freshly ground black pepper and serve with mustard-cress leaves and aioli.