Recipes
Quorn Vegetarian Mince Sloppy Joes With Parmesan Crisps
Serves 4
30 mins
331 cals
(Per serving)
Made with Quorn Vegetarian Meat-Free Mince
Gluten Free
Low in Saturated Fat
High in Protein
No Artificial Ingredients
High in Fibre
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Ingredients
- 150g Quorn 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
- Pre-heat the oven to 200°C/400°F/Gas Mark 6
- 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
- Add the Quorn Mince, water and spinach and cook on a medium heat for 2 minute
- 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
- In a separate bowl mix the flour and water to form a batter
- In another bowl mix the breadcrumbs, crushed poppadoms, onion seeds and curry powder.
- Divide the Quorn Mince mixture into 12 equal portions and form into balls, coat with the batter then cover with crumb
- Place onto a baking tray and bake on the middle shelf of the pre-heated oven for 17 minutes until golden brown
- 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.
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