Thai Style Quorn Coriander Cakes

An aromatic dish that ties together key flavours of Thai cuisine.

Preparation Time: 30
Cooking Time: 10
Serves: 8

Let's Cook!

1. In a food processor add thawed Quorn Fillets, coriander (including stems), spring onion, garlic, ginger, 1 egg, sugar, turmeric and dried chilli.  Process until finely chopped.


2. Take ¼ cup of mixture and shape into a patty.  Repeat to make 8.


3. Lightly coat each in flour, dip into beaten egg then press in breadcrumbs. Chill for 10 minutes.


4. Heat oil in frypan and cook coriander cakes for 10 minutes, turning half way. Drain on paper towel and serve with sweet chilli and an Asian Salad if desired.


TIP: To thaw Quorn Fillets, leave in refrigerator overnight. Quorn Pieces can be substituted for Fillets


312g frozen Quorn fillets, thawed
1 bunch coriander (reserve ¼ cup leaves for salad)
5 spring onions, roughly chopped
2 cloves garlic
2cm cube fresh ginger
1 egg
1 teaspoon sugar
½ teaspoon turmeric
½ teaspoon dried hot chillies
2 eggs, lightly beaten
½ cup plain flour
1½ cup breadcrumbs
Sweet chilli sauce for serving (optional)

8 cherry tomatoes, quartered
¼ cup red onion, finely chopped
½ Lebanese cucumber, diced
½ cup bean sprouts
½ teaspoon sesame oil
juice of 1 lime
¼ teaspoon dried hot chilli
¼ cup peanuts, toasted