Recipes

Quorn Sriracha Crumbed Tenders and Waffles

Level up your brunch game with Quorn Sriracha Crumbed Tenders, stacked high on crispy waffles and drizzled with syrup - heaven! ⁠

Serves 4

80 mins

A Little Effort

778 kJ
(Per serving)

37 g of fat

Made with Quorn Sriracha Crumbed Tenders

Low in saturated fat
Good source of protein
Good source of dietary fibre

Ingredients

  • 12 Quorn Sriracha Tenders (frozen)
  • Maple syrup to top
  • For the buttermilk waffles:
  • Dry ingredients:
  • 1 ¾ cups of plain flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 3 tbsp white sugar
  • ½ tsp salt
  • Wet ingredients:
  • 1 ½ cups buttermilk
  • 8 tbsp unsalted butter, plus additional to grease waffle iron
  • 3 large eggs

Method

  1. Add all dry waffle ingredients into a large mixing bowl.
  2. In a separate bowl, crack eggs and whisk together. Once combined, add in buttermilk and butter, then whisk together.
  3. Pour the wet ingredients into the mixing bowl with the dry ingredients.
  4. Stir with a wooden spoon until combined, and cover, setting aside for 30 mins - 1 hour at room temperature.
  5. While waffles are set aside, preheat oven to 220°C (200°C fan forced)
  6. Once oven is pre-heated, arrange Quorn Sriracha Crumbed Tenders on a baking tray and bake according to package directions
  7. Once waffles are ready to cook, heat a waffle iron greased with unsalted butter, and pour in. Cook until golden brown, approximately 3-4 minutes.
  8. Once cooked, top the waffles with baked Quorn Crumbed Sriracha Tenders and drizzle with maple syrup!

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