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Quorn Vegan Fish and Chips

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This yummy vegan take on a classic Fish & Chips dinner includes Quorn Fishless Battered Fillets with a Salt & Vinegar Batter, oven-baked chips, fresh minty peas and a cashew tartar sauce.

722 Cals Per serving
Serves 4
55 mins
Vegan
Difficulty Easy

Ingredients

Vegan Tartar Sauce:

  • 75 g cashews
  • 1/2 tsp lemon zest
  • 2 tbsp lemon juice
  • 1 spring onion, thinly sliced
  • 1 tbsp capers, chopped
  • 2 tbsp finely chopped gherkins
  • 2 tbsp parsley, finely chopped
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • 1/4 tsp each salt and pepper

Oven-Baked Chips:

  • 4 large potatoes, cut into 1 cm thick fries
  • 2 tbsp olive oil
  • 1/4 tsp salt and pepper

Minty Mushy Peas:

  • 100g frozen peas
  • 1 garlic clove, halved
  • 2 tbsp olive oil
  • 2 tbsp finely chopped fresh mint
  • 1/4 tsp each salt and pepper

Made with Quorn Battered Fishless Fillets

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