Boil four eggs for nine minutes and cool them in cold water.
Heat vegetable oil in a heavy-based pan until a breadcrumb sizzles.
Fry onion, carrot, garlic, and chilli flakes in butter and olive oil until soft.
Mix the chickpea purée with the fried vegetables in a bowl.
Fold in the grated beetroot and thyme and season well.
Peel the boiled eggs and dredge them in flour.
Mould the chickpea mixture around each egg to form a ball.
Dip the balls into beaten egg and then into breadcrumbs.
Deep-fry the eggs for 3 to 4 minutes until golden-brown and drain.
Serve the scotch eggs with a dollop of piccalilli.