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
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Ingredients
For the Chutney
1 tsp (5 ml) olive oil
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
For the Pakoras
1 tsp (5 ml) olive oil
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
To serve
finely chopped spring onion, to garnish (optional)
Method
To Make the Chutney
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.
To Make the Pakoras
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.
To serve
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.
