Recipes
Brazilian Vegetarian Salad Recipe with Quorn Fillets
Serves 4
15 mins
269 cals
(Per serving)
Made with Quorn Vegetarian Chicken Fillets
No Artificial Ingredients
High in Protein
No Soy
Gluten Free
Low in Saturated Fat
Cook mode (Keep screen awake)
Ingredients
- 4 Quorn Vegetarian Chicken Fillets, defrosted and sliced in half lengthways
- 30g goats cheese, finely grated
- 50g soft cream cheese
- 20g mozzarella, grated
- 24g dried cranberries, chopped
- 70g plain flour, sieved
- 1/2tsp ground cinnamon
- 100ml water, chilled
- 100g ciabatta bread, blitzed into breadcrumbs
- 6g dried sage
Method
- Pre-heat oven to 180°C/350°F/Gas mark 4.
- Add the goat’s cheese, cream cheese, mozzarella and cranberries to a bowl and mix together.
- Place the sliced fillets onto a lightly greased baking tray and place ¼ of the mixture on to the base of each fillet, then top with the other half of the fillet and set aside.
- Mix the flour and cinnamon with the water and whisk to form a batter.
- Place the breadcrumbs into a large bowl and mix in the dried sage.
- Coat the fillets in the batter then coat in the breadcrumbs and return to the baking tray. Repeat until all the fillets have been coated.
- Cook on the middle shelf of the oven for 20 minutes.
Serve with, herb potatoes and steamed vegetables.
Recipe Inspiration
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The nation has spoken
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