Quorn Vegan Piece Pakoras with Mango and Coconut Chutney
Deliciously crisp and beautifully spiced vegan pakoras with a sweet fruit chutney.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 35 mins
2 spring onions, finely chopped
1½ C (375 ml / 450 g) mango, chopped
3 Tbsp (45 ml) sugar
3 Tbsp (45 ml) red wine vinegar
⅓ C (80 ml) coconut milk
3 Tbsp (45 m) coriander, finely chopped
salt and pepper
300 g (1 bag) Quorn Vegan Pieces
1 (150 g) medium red onion, chopped
2 small green chillies
1 tsp (5 ml) garlic, finely chopped
1 tsp (5 ml) ground cumin
½ C (125 ml / 75 g) chana flour (chickpea flour)
⅓ C (80 ml / 65 g) canned corn kernels
⅓ C (80 ml / 15 g) coriander leaves
¼ C (60 ml) water
½ tsp (2.5 ml) salt
sunflower oil, for deep frying
micro leaves or chopped coriander, to garnish (optional)
Add the oil and spring onion to a hot pan over medium heat. Sauté for 1 minute. Add the mango, sugar and vinegar. Simmer for 2 minutes, stir in the coconut milk and simmer for a further 10 minutes. Stir in the coriander, season to taste and allow to cool.
Heat the olive oil in a pan over medium heat. Add the Quorn Vegan Pieces and fry for 10 minutes. Place the onions, chillies, garlic, cumin, chana flour, corn, coriander, water and salt into a food processor and blend until fine. Place this mixture into a bowl and mix in the Quorn Vegan Pieces.
Heat the sunflower oil to 180 °C in a saucepan for deep-frying. Drop tablespoonfuls of the mixture into the hot oil. The recipe will yield 12 pakoras. Fry the pakoras in 2 or 3 batches for 1-2 minutes each until golden and crisp. Drain on kitchen paper.
Scatter some chopped spring onions and coriander over the pakoras (optional) and serve with the chutney on the side.
TIP: The pakoras are best served immediately as they will lose their crispness after a while. Keep warm in the oven until ready to serve.