Cooked - Sticky Korean Quorn Fillet Flatbread

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Sticky Korean Quorn Fillet Flatbread

4.0

4 Quorn Fillets, defrosted

4 tbsp Korean BBQ sauce

1tbsp olive or rapeseed oil

4 flatbreads

3 tbsp mayonnaise

1 tbsp sriracha sauce

4 tbsp beetroot chutney or beetroot hummus

2 tbsp crispy onions

2 tbsp pickled red onions – see recipe below

Garnish

Coriander leaves

Pickled red onions – make in advance

300ml cider or white wine vinegar

3 tbsp caster sugar

1 tbsp sea salt

6 each of black peppercorns and coriander seeds

1 star anise

1 bay leaf

3 small red onions, sliced very finely

Pre heat the oven to 180°C/Gas 4
In a large bowl mix the Korean sauce with the oil and coat the Quorn fillets in the sauce.
Place on a lined baking tray and bake for 15 minutes or until sticky and golden.
Meanwhile, mix together the mayonnaise and sriracha, set aside. Spread each flatbread with the beetroot chutney.
When cooked slice each fillet into 4 and spread over a flatbread, sprinkle over the onions and top with some pickled red onions or cabbage.
Generously drizzle over the sriracha mayonnaise and garnish with fresh coriander.
Place all ingredients apart from the onions, into a small pan and bring to a simmer.
Stir to ensure sugar and salt have dissolved.
Place the sliced onions into a colander and pour over some boiling water. Leave to drain then pack onion into a Kilner jar or similar.
Pour over the warm vinegar and seal. Cool, then chill in the fridge.
This will keep for 2 weeks.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🫓Flatbread

Cuisine🇰🇷Korean

Occasions🍽️Casual Dining🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 86 weeks ago

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