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Quorn Vegan Pieces and Pea Bonda with a Garlic and Mustard Pickle
Delicious vegetable fritters in a crunchy chickpea batter served with a sweet and tangy dipping sauce.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 60 mins |
- Cook Time : 30 mins
Ingredients
For the Garlic And Mustard Pickle
¼ C (60 ml) olive oil
⅓ cup (80 ml / 50 g) garlic, finely chopped
4 tsp (20 ml) tomato paste
1 Tbsp (15 ml) yellow mustard seeds, crushed
1 tsp (5 ml) dried chilli flakes
1 tsp (5 ml) turmeric
2 tsp (10 ml) sugar
1 C (250 ml) red wine vinegar
For the Coriander Yoghurt
1 C (250 ml) plain soy yoghurt
1 tsp (5 ml) red wine vinegar
salt and pepper
Quorn Vegan Pieces and Pea Bonda
4 tsp (20 ml) olive oil
1 green chilli, finely chopped
20 fresh curry leaves
1 Tbsp (15 ml) medium curry powder
2 tsp (10 ml) yellow mustard seeds
1 tsp (5 ml) onion seeds / Nigella seeds
1 tsp (5 ml) sugar
1 tsp (5 ml) paprika
1 tsp (5 ml) turmeric
1 tsp (5 ml) garlic finely chopped
1 tsp (5 ml) ginger, finely grated
2 (250g) medium potatoes, boiled and peeled
1 C (250 ml / 150 g) peas, cooked
280 g (1 bag) Quorn Vegan Pieces, cooked
⅓ C (80 ml / 15 g) coriander, finely chopped
1 tsp (5 ml) salt
For the Batter
oil, for deep-frying
⅓ C (80 ml / 80 g) rice flour
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) turmeric
½ tsp (2.5 ml) paprika
1 C (250 ml) water
Method
To Make Garlic And Mustard Pickle
Heat a pan over medium heat and add the oil and cumin seeds. Fry for 1 minute. Stir in the garlic, tomato paste, mustards seed, chili flakes, turmeric, sugar and vinegar. Simmer for 10-12 minutes. Allow to cool. Thin with a splash of water if the mixture thickens on standing.
To Make the Coriander Yoghurt
Stir all of the ingredients together and season to taste. Refrigerate until needed.
To Make the Pea Bonda
Heat a frying pan over medium heat. Add the oil and onions and sauté for 3 minutes. Add the chilies, curry leaves, curry powder, mustard seeds, onion seeds, sugar, paprika, turmeric, garlic and ginger and sauté for 1 minute.
Purée in a food processor until fine.
Mash the potatoes and peas together. Stir in the puréed onion mixture, Quorn Vegan Pieces, coriander and salt.
Allow to cool. Form into 16 balls, using your hands.
To Make the Batter
Heat the oil for deep-frying in a saucepan to 180 °C.
Combine the chickpea flour, rice flour, salt, turmeric and paprika. Whisk in the water to form a smooth batter.
Dip the balls, one by one, into the batter and then fry in the warm oil for 2-3 minutes, until golden and crisp.
Fry off in batches. Drain on kitchen paper.
Serve with the pickle and yoghurt on the side for dipping.
Tip: Use a fork to lift the balls out of the batter as this allows the excess batter to drip off easily.
