Quorn Vegan Savoury Bites

Recipes | October 3, 2016 | By

Quorn Vegan Savoury Bites
Serves 8
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 1 cup (250ml) Quorn Vegan Savoury Pieces, defrosted
  2. 1 tbsp. (15ml) flax seed powder
  3. 3 tbsps. (45ml) cold water
  4. Fresh bread crumbs made from 1 ½ slices white bread
  5. 1 cup (250ml) grated potato
  6. 1/3 cup (80 ml) grated carrots
  7. 1 cup (250ml) finely chopped onions
  8. ¼ cup (60) spring onions finely chopped
  9. 2 tbsps. (30 ml) finely chopped fresh coriander leaves
  10. 2-3 finely chopped green chillies
  11. 2 tsp (10ml) coriander powder
  12. 1 tsp (5ml) cumin powder
  13. ½ tsp (2.5ml) turmeric powder
  14. 2 tbsps. (30ml) besan flour (chana flour)
  15. ½ tsp (2.5ml) salt (adjust accordingly)
  16. Oil for frying (olive oil or sunflower oil)
Instructions
  1. In a small bowl, combined the flax seed powder and cold water. Allow it to stand for 2-3 minutes.
  2. Process the Quorn Vegan Savoury Pieces until coarse and chunky and add to a large mixing bowl.
  3. Remove the crusts from the bread and process to form fine crumbs. Set aside.
  4. Using a clean dish cloth, squeeze the excess water from the grated potatoes and add to the mixing bowl along with the carrots.
  5. Add a drop of oil in a pan and fry onions and spring onions until golden brown. Once cooked, add to the savoury pieces, potatoes and carrots.
  6. Add the coriander leaves, chillies, coriander powder, cumin powder, turmeric powder, besan flour, bread crumbs and salt. Mix thoroughly by hand.
  7. Add the flax seed mixture and give it another mix to evenly distributing the spices and other ingredients.
  8. Form 8-10 small balls to form 1 – 1 ½cm medallions.
  9. Heat oil in a heavy based frying pan over medium heat and gently fry for 2-3 minutes on each side until golden brown and cooked.
  10. Serve with dips or sauces of your choice.
Notes
  1. Tip: Flaxseed acts as a perfect egg substitute and binding agent.
  2. Recipe credit: Videhi Sivurusan
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