Quorn
Recipes
Quorn Keema Bhaji
A spiced Quorn Mince bhaji served with a sweet chilli jam.
Serves 10
60 mins
Ingredients
- 500g Quorn Mince CHILLI JAM
- 500ml red wine vinegar
- 8 red chillies
- 2 garlic cloves
- 400g sugar
- 200g tomato puree BHAJI
- 1⁄2 tsp cumin seeds
- 1⁄2 tsp coriander seeds
- 1⁄2 tsp fennel seeds
- 1⁄2 tsp mustard seeds
- 1⁄2 chilli flakes
- 200g white onions, thinly sliced
- 1 sweet potato, grated
- 30g coriander, leaves shredded and stalks reserved
- 1 tsp root ginger, peeled and grated
- 1 tsp fresh turmeric, peeled and grated
- 200g gram flour
- 500g natural yoghurt
- 300g peas
- Seasoning
Method
- Pre-heat fryer to 180°C & oven to 160°C/Gas Mark 3.
- Make the sweet chilli jam; place all the ingredients into a thick bottomed pan and simmer for 30 minutes, remove from the heat and leave to cool, then liquidize and pass through a sieve.
- Make the bhajis; dry roast all the spice seeds and chilli flakes together in a pan on the stove without colouring to release oils, then put to one side.
- Mix together the Quorn Mince, onion, sweet potato, coriander, ginger and turmeric in a large bowl. Stir in the gram flour, add the roasted spices and then slowly add the yoghurt until it reaches a thick consistency, then add the peas and season.
- Shape bhaji mix into rough balls and carefully drop into hot oil. Cook for 3-4 minutes or until they start to float. Remove using a slotted spoon and drain on kitchen towel.
- Place on a lined baking tray and bake in the oven 15 minutes until golden brown and crispy.
- Serve each bhaji with a dollop of sweet chilli jam.
Tips - squeeze the bhaji mixture in your hand before putting into the fryer to avoid it splitting.
