Quorn
Recipes
Hawaiian Dog
Quorn Frankfurters in a soft hotdog roll, topped with pineapple, red onions, red peppers & lime, drizzled with teriyaki mayonnaise.
304 Cals
Per serving
Serves 10
30 mins
Ingredients
- 10 Quorn Frankfurters
- 10 hotdog rolls
- 1 tbsp vegetable oil
- 1 large red onion, diced
- 1 red pepper, deseeded and diced
- 425g tinned pineapple rings, drained and cut into 1cm dice
- ½ tsp cayenne pepper
- 100ml light mayonnaise
- ½ tsp teriyaki sauce
- 2 tbsp lime juice
- 2 tbsp coriander, chopped
Method
- Steam or boil the Quorn Frankfurters for 15 minutes or until core temperature is reached.
- Meanwhile, heat the oil in a saucepan and fry the onions and red pepper gently for 5 minutes until soft.
- Add the pineapple and the cayenne pepper to the saucepan and continue to cook gently for 5 minutes.
- To make the dressing; mix the mayonnaise with the teriyaki sauce and lime juice.
- Cut the hotdog rolls along the top, drain the Quorn Frankfurters and place one in each roll.
- Top with the pineapple mixture and drizzle with the dressing. Sprinkle with chopped coriander.
Tip - for extra colour try adding chopped yellow pepper & sweetcorn.
