Quorn Cajun Wings Sharing Platter

Name: Quorn Cajun Wings Sharing Platter
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 12 Southern Fried Bites; [https://www.quorn.co.uk/products/southern-fried-chicken-bites]; For the Creole potato salad; 100g miniature potatoes; 1 egg; ½ tsp smoked paprika; ½ tsp mixed dried herbs; Pinch cayenne pepper; ½ lime, juice only; 1 tsp coriander, chopped; For the smoky rice; 100g red rice; ½ tbsp smoked paprika; ¼ tsp smoked garlic granules; 50g cooked black beans; 50g sweetcorn; 1 tbsp coriander, chopped; For the baby corn ‘ribs’; 4 baby corn; ½ tsp smoked paprika; ½ tsp mixed dried herbs; Pinch cayenne pepper; ½ lime, juice only; For the honey and smoked garlic dip; 1 tbsp honey; 1 tsp rice wine vinegar; ¼ tsp smoked garlic granules; 1 tsp coriander leaves; For the bang bang sauce; 1 tbsp reduced fat mayonnaise

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Quorn Cajun Wings Sharing Platter including various dips and sides.

This is the perfect veggie sharing platter! Quorn Southern Fried Bites, creamy Creole potato salad and a duo of dips - one hot and spicy the other sweet and smoky. Serve up our delicious Quorn sharing platter as a mid-week treat for two or simply double the recipe and share with friends.

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Serves 2

20 mins

A Little Effort

599 cals
(Per serving)

16.2g of fat
(Per serving)

A bag of Quorn Southern Fried Bites showing the prepared product and information on an orange and charcoal background.

Made with Quorn Southern Fried Bites

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Source of Protein

High in Fibre

No Soy

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Ingredients

12 Southern Fried Bites
For the Creole potato salad
100g miniature potatoes
1 egg
½ tsp smoked paprika
½ tsp mixed dried herbs
Pinch cayenne pepper
½ lime, juice only
1 tsp coriander, chopped
For the smoky rice
100g red rice
½ tbsp smoked paprika
¼ tsp smoked garlic granules
50g cooked black beans
50g sweetcorn
1 tbsp coriander, chopped
For the baby corn ‘ribs’
4 baby corn
½ tsp smoked paprika
½ tsp mixed dried herbs
Pinch cayenne pepper
½ lime, juice only
For the honey and smoked garlic dip
1 tbsp honey
1 tsp rice wine vinegar
¼ tsp smoked garlic granules
1 tsp coriander leaves
For the bang bang sauce
1 tbsp reduced fat mayonnaise
½ tsp Sriracha sauce
½ tsp sweet chilli sauce
To serve
Lime wedges
Coriander leaves
Red chilli, chopped

Method

For the creole potato salad

Place the potatoes and egg into a small saucepan. Cover with water, place over a high heat and boil for 15 minutes. Remove from the heat and plunge the egg and potatoes into cold water to cool.
Slice the potatoes in half and place into a bowl. Remove the shell from the egg and grate into the bowl.
Add the remaining potato salad ingredients and mix well. Set to one side.

For the smoky rice 4. Cook the red rice as per pack instructions. Drain and add the remaining ingredients. Mix well and set to one side.

For the baby corn ‘ribs’ 5. Heat a griddle pan over a high heat. Add the baby corn and char on all sides. 6. Mix the spices in a small bowl. 7. Squeeze the lime juice over the charred baby corn and scatter over the spice mix.

For the honey and smoked garlic dip 8. Mix all of the dip ingredients in a small bowl and spoon into a dipping serving bowl.

To serve 10. Cook the Quorn Southern Fried Bites as per pack instructions. 11. Arrange the Quorn Southern Fried Bites on a sharing platter, spoon the creole potato salad into a bowl and add to the platter. 12. Spoon the smoky rice into a bowl and place on the platter. 13. Add the baby corn ‘ribs’ and dip bowls. Garnish with lime wedges, coriander leaves and red chilli.