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Quorn Vegan Crunchy Fillet Burger with Katsu Curry

This vegan take on the Japanese comfort food is a guaranteed winner! Quorn Crunchy Fillet Burgers give this dish a guaranteed crunch. The perfect blend of flavours and textures is sure to make this vegan katsu curry of your new favourite recipes to impress your friends and family.

Image by @crowded_kitchen

Made with Quorn Crunchy Fillet Burger

High in Fibre

High in Protein

No Soy


  • 1 pack Quorn Crunchy Fillet Burger
  • 220g dry white rice
  • Slaw:
  • 140g thinly sliced cabbage
  • 2 tablespoons rice wine vinegar
  • 1 tsp salt
  • Katsu Sauce:
  • ½ cup (around 8 tbsp) ketchup
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon mirin
  • 1 ½ teaspoons vegan Worcestershire sauce
  • ½ teaspoon dried ginger
  • ½ teaspoon dried garlic
  • For serving:
  • Spring onions, thinly sliced
  • Lemon wedges


  1. Cook rice according to package instructions and set aside.
  2. Pre−heat air fryer to 200°C. Place frozen Quorn Crunchy Fillet Burger in air fryer and cook for 6 minutes. Flip the burger and continue to cook for another 6 minutes.
  3. In a large mixing bowl, toss sliced cabbage with vinegar and salt and let sit until ready to serve.
  4. In a separate small mixing bowl, whisk together all of the ingredients for the Katsu sauce.
  5. Once the burgers are done cooking, slice into 1 inch thick strips for serving.
  6. Serve sliced burgers with rice, sauce, slaw, and garnish with spring onions and a lemon wedge.

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