Kibbeh-flavoured scotch eggs

1
Cook the quail eggs in boiling water for 2 minutes and 15 seconds then immediately plunge into iced water. Once cooled, careful peel.
2
For the kibbeh mince, mix the lamb mince with the allspice, black pepper, cumin, pine nuts and parsley. Season well then divide into 10 even balls.
3
Working one at a time, press the mixture flat in between your hands. Pop a quail egg in the middle then wrap the mince around the egg, making sure there are no holes. Chill for 30 minutes.
4
Put the flour, eggs (beaten) and breadcrumbs (with the zest) in separate containers or bowls. Heat a deep-fat fryer to 190C. (If doing this in a saucepan, fill your largest pan halfway with oil, then heat to 190C.)
5
One at a time, roll the eggs in the flour. Dust off any excess, roll in the egg wash, then finally in the breadcrumbs.
6
Deep fry until golden brown. Serve immediately with lemon wedges and mayonnaise.

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