It has been a while and I apologise for that, in between a busy work life and a crazy social life, as well as running another couple of blogs and helping admin a facebook page (yes, I have been cheating on you) this one has been a little neglected of late.
I promise I will be trying to get back on the horse and when I saw this recipe idea (on the Australian quorn website no less) I just had to give it a try. SO glad I did, these are excellent and such an innovative use of quorn fillets - they taste amazing and have a texture not dissimilar to fish cakes. I wondered whether these would be tricky to shape and cook but actually, as you can see from the pictures, they held their shape well.
So, I thawed a bag of fillets overnight and then whacked them in the food processor with a bunch of coriander, a 2cm cube of fresh ginger, 5 spring onions, 2 cloves of garlic, 1tsp sugar, 0.5 tsp turmeric, 0.5 tsp chilli flakes and an egg. I blitzed it until it was all minced up and clearly ready to make into patties (this took a couple of attempts, stopping and using a spatula to clean down the sides).
As each patty was formed I dipped it in flour, then eggwash then breadcrumbs and then placed them in the fridge to chill for half an hour - this is what they looked like formed and ready to chill:
After chilling I fried them off in grapeseed oil (I use this as it has no particular flavour) for around 10 mins on each side, they browned up beautifully, this is them when cooked:
And served with some sweet chilli sauce they are delicious, a very 'meaty' texture and packed full of Thai flavours:
This mix made 7 cakes for me (though the recipe states 8) and based on 7 cakes they work out at 159 calories per cake when cooked in 2 tbsp of oil. This makes a very satisfying starter or side dish for the calories. I will definitely be making these again and now I know how well quorn can be blitzed into a texture suitable for patties it opens up some interesting possibilities. Enjoy!
