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Recipes

Moroccan Quorn Crispy Nuggets

A deliciously light dish perfect for warm summer evenings and entertaining.

Serves 4

35 mins

A Challenge

Vegan

Made with Quorn Crispy Nuggets

Low in saturated fat
No soy
Source of fibre
Source of protein

Ingredients

  • Moroccan Nuggets:
  • 500g Quorn Crispy Nuggets or Vegan Nuggets
  • 2 cloves garlic
  • 2 cm piece fresh ginger, peeled and roughly grated
  • 1 tsp (5 ml) cayenne pepper
  • 2 Tbsp (30 ml) fresh coriander, chopped
  • 2 Tbsp (30 ml) fresh flat leaf parsley, chopped
  • 1 Tbsp (15 ml) smoked paprika
  • 1 ½ tsp (7.5 ml) ground cumin
  • ½ tsp (2.5 ml) ground cinnamon
  • 1 tsp (5 ml) salt
  • freshly ground black pepper
  • ½ C (125 ml) olive oil
  • 1 lemon, rind and juice
  • olive oil, for frying
  • Spicy Potato Salad:
  • 450 g potatoes, unpeeled
  • 1 tsp (5 ml) salt
  • 3 Tbsp (45 ml) olive oil
  • ½ tsp (2.5 ml) ground cumin
  • ½ tsp (2.5 ml) ground ginger
  • ½ tsp (2.5 ml) salt
  • ¼ tsp (1.25 ml) freshly ground black pepper
  • ¼ tsp (1.25 ml) ground coriander
  • ¼ tsp (1.25 ml) cayenne pepper
  • ¼ tsp (1.25 ml) ground allspice
  • pinch of ground cloves
  • 1 C (250 ml) soya or vegan yoghurt
  • 2 Tbsp (30 ml) red wine vinegar
  • ½ C (125 ml) mint, roughly chopped
  • ½ C (125 ml) flat-leaf parsley, roughly chopped
  • 1 lemon, zest
  • 1 orange, zest
  • ½ C (125 ml) black olives, roughly chopped
  • Lemon and Mint Vinaigrette:
  • 2 lemons, rind and juice
  • ½ C (125 ml) olive oil
  • 1 Tbsp (15 ml) fresh flat leaf parsley, chopped
  • 2 Tbsp (30 ml) fresh mint, chopped
  • ½ tsp (2.5 ml) salt
  • freshly ground black pepper
  • 1 Tbsp (15 ml) maple syrup
  • juice of ½ lime
  • pomegranate seeds and fresh mint leaves, for garnish (optional)

Method

For the Moroccan Quorn Nuggets:

  1. Place the garlic, ginger, cayenne pepper, coriander, parsley, smoke paprika, cumin, salt and pepper into a food processor or pestle and mortar and mix.
  2. Pour in oil oil, lemon zest and juice and mix until well combined.
  3. Pour the marinade over Quorn Vegan or Quorn Crispy Nuggets and coat well.
  4. Leave to marinade for at least 30 minutes then drain off the excess.
  5. Fry the Quorn Nuggets until golden brown.

For the Spicy Potato Salad:

  1. Add potatoes to a large saucepan of boiling water and a pinch of salt. Cook until tender before transfering to a large bowl and setting aside to cool.
  2. Once cool, cut the potatoes into wedges.
  3. Heat olive oil inot a small sauce pan and place over a medium head. Add cumin, ginger, sal, black pepper, coriander, cayenne pepper, allspace and cloves and cook for one minute. Pour over the potatoes and mix to combine.
  4. Add yogurt, vinegar, mint, parsley, lemon and orange zest and black olives to the potatoes and gently mix.

Adjust the seasoning if necessary and refrigerate until cool.

For the Lemon and Mint Vinaigrette:

  1. Add lemon zest and juice to a small saucepan and bring to a simmer until the zest has absorbed the juice. Spoon the zest into a small bowl and add olive oil, parsley, mint, salt, pepper, honey and lime juice. Whisk to combine.
  2. Serve the Moroccan Quorn Nuggets with the lemon and mint vinairette and spicy potato salad.

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