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Vegetarian and Vegan Recipes

Jerk Mini Fillets with Sticky Coconut Rice

Try Quorn Jerk Mini Fillets with fragrant coconut sticky rice and fresh juicy mango salsa. Perfect for a fresh tasty lunch or light dinner!

Serves 4

25 mins

Easy

332 cals
(Per serving)

5.4 g of fat

Vegan

Made with Quorn Jerk Mini Fillets

High in protein
Low in saturated fat
High in fibre
No soy

Ingredients

  • Quorn Jerk Mini Fillets
  • For the sticky coconut rice:
  • 200g jasmine rice
  • 125ml light coconut milk
  • Juice of 1 lime
  • ½ a stick of lemongrass
  • Fresh coriander, chopped
  • For the mango salsa:
  • 1 mango, peeled and stone removed, small dice
  • 1 red chilli, de-seeded and finely chopped
  • 1 unwaxed lime, juice only
  • ½ a red onion, finely chopped
  • 2 spring onions, finely chopped
  • 1 tbsp un-sweetened desiccated coconut
  • Fresh coriander, chopped

Method

  1. Place the rice and coconut milk into a saucepan. Add cold water to just cover the rice. Add the lime juice and lemongrass stick.
  2. Bring to the boil, reduce to a simmer and cook for 6-8 minutes until almost all of the liquid has been absorbed (stir occasionally to prevent the rice from catching the bottom of the pan).
  3. Remove from the heat and cover for 15 minutes. Remove the lemongrass and discard. Add the chopped coriander and mix to combine.
  4. For the mango salsa, place all of the ingredients into a bowl and mix well.
  5. Serve the sticky coconut rice with a generous spoonful of mango salsa. Top with Quorn Jerk Mini Fillets and garnish with fresh coriander leaves.

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