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Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Meat Free Mince

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High in Protein

Gluten Free

Low in Saturated Fat

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Ingredients

  • 150g Quorn Meat Free Mince, defrosted
  • 1 tbsp oil
  • ½ onion, finely diced
  • 2 garlic cloves, crushed
  • 3 tbsp curry powder
  • 2 tbsp water
  • Handful of spinach
  • 1 tbsp mint, finely chopped
  • 2 tbsp coriander, finely chopped
  • 1 egg yolk
  • 75g wholemeal breadcrumbs
  • 100g Puy lentils
  • 1 tbsp mango chutney
  • 1 tsp lemon zest (optional)
  • 150g plain flour, sieved
  • 250ml cold water
  • 75g wholemeal breadcrumbs
  • 35g crushed poppadoms
  • 1 tbsp onion seeds
  • 2 tsp curry powder
  • 1 green chilli
  • 100ml natural yoghurt
  • Pinch of sugar
  • Small handful of mint leaves

Method

  1. Pre-heat the oven to 200°C/400°F/Gas Mark 6
  2. Heat the oil in a large frying pan, cook the onion for 4 minutes or until soft, add the garlic and curry powder and cook for a further 1 minute
  3. Add the Quorn Mince, water and spinach and cook on a medium heat for 2 minute
  4. Transfer the mixture to a large bowl; add the mint, coriander, egg yolk, breadcrumbs, Puy lentils, mango chutney and lemon zest, mix gently, set aside before forming
  5. In a separate bowl mix the flour and water to form a batter
  6. In another bowl mix the breadcrumbs, crushed poppadoms, onion seeds and curry powder.
  7. Divide the Quorn Mince mixture into 12 equal portions and form into balls, coat with the batter then cover with crumb
  8. Place onto a baking tray and bake on the middle shelf of the pre-heated oven for 17 minutes until golden brown
  9. Make the dip by blitzing the yoghurt, green chilli, pinch of sugar and the mint leaves together in a food processor. Serve with the bites

These delicious bites can be served on cocktails sticks for snacks or a party or served as part of a meal with a salad.

Recipe Inspiration

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