Quorn Vegetarian Kebabs
Quorn Vegetarian Kebabs
Mamta Gupta
Quorn Kebabs are easy to make and a suitable for vegetarians who eat eggs. Although Quorn is sold as a protein-rich vegetarian alternative to meat, it does contain egg white as a binding agent. It is made from an edible fungus Fusarium venenatum. You may be able to find a vegan version. Adjust spices and salt to taste.
Makes 4
Ingredients
1 cup Quorn mince
1 medium potato, approximately 150-200 gm.
1 standard egg
1 medium onion
1 green/red chilli, finely chopped
1 tsp. grated ginger
1 tsp. grated/crushed garlic (optional)
1 tsp. coriander powder
1/2 tsp. garam masala
1/2 tsp. roast cumin seed powder
1 tbsp. chopped coriander leaves
Salt to taste
Vegetable oil to pan fry.
Instructions
Place Quorn mince in a bowl.
Boil potato in its skin or steam in a microwave oven for 6 minutes on full power. Cool, peel and roughly mash. Add to the Quorn mince.
Peel and finely chop onion.
Add to the bowl, along with chopped chilli, ginger, garlic, coriander, roast cumin, garam masala, roast cumin powder and salt.
Mix well, crushing the potatoes further, until all ingredients are mixed well and the mix becomes a little firm.
Shape into burgers. You can also make into pear shapes or even Sheek kebab shapes.
Heat oil in a non-stick pan.
Make 4 burger shapes and keep aside. You can make more smaller ones or less larger ones.
Shallow fry until golden brown and crisp on both sides.
Serve with salad or as part of a vegetarian meal or made into a burger with bread roll, salad and Mayonnaise.