GINGER AND RED RICE QUORN MEDALLIONS (or Sikh kebabs*)

Preparation time: 15/20 minutes
Cooking time: 10 minutes

Serves 4 hungry people

Ingredients:
175g Quorn pieces
85g Camargue red rice, cooked and cooled
½ small red onion, finely chopped
1 – 2 cloves garlic, crushed
1 orange, grated zest and segments
2.5cm piece fresh ginger, peeled and finely grated
1/2 small red pepper, chopped
1 tsp light stock powder (e.g. Marigold Bouillon, green label)
1 tbs chopped fresh coriander
To taste salt and pepper
1 free range egg, beaten
2 tbs vegetable oil

Method

1. Sauté the Quorn pieces in a little vegetable oil until golden (as recommended on the packet).

2. Put the Quorn in a processor together with the rest of the ingredients, except for the egg and orange segments. Process for about 20 seconds until the mixture is sticky but not mushy. Turn the mixture into a bowl, season to taste, then mix in enough beaten egg to bind

3. With wet hands, form mixture into medallions or flat cakes, pressing the mixture firmly together. Fry gently on both sides until golden, about 5 minutes on each side. Serve with rocket salad and garnish with orange segments.

Notes:

• These can be reheated on a barbeque
• *They may also be made into Sikh-style kebabs. Mould the mixture firmly over metal skewers (or wooden sticks that have been soaked in water for at least 1 hour) into long ‘sausage’ shapes that are about 2.5 cm across. Brush with oil and grill, turning frequently, for about 10 minutes. Can then be barbequed to reheat.

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