Vegetarian quorn ‘chicken’ nuggets recipe


1 Quorn fillet
1 egg
2 tablespoons strong plain (bread) flour
1 tablespoon cornflour
½ teaspoon paprika
Salt and white pepper
2 tablespoons breadcrumbs
2 tablespoons sunflower oil
2 tablespoons cornflakes
Cut the Quorn fillet into small finger-sized strips or
bite-sized pieces
Sift the plain
flour, cornflour, paprika, salt and pepper onto a plate.
Put the egg
into a bowl and beat.
Mix the
breadcrumbs in a food processor with the sunflower oil.  Blend until the breadcrumbs have absorbed the
oil then add the cornflakes. 
Pour the contents of the food processor onto a plate.
Toss the Quorn into the flour mix making sure they are evenly
covered and not stuck together.
Using a skewer
or cocktail stick, dip the floured pieces into the beaten egg and then into the
breadcrumb mix.
Press the
breadcrumbs onto the Quorn pieces, transfer to a clean plate
and refrigerate for 10 minutes.
9.                Preheat the oven to 180°C, fan oven 160°C or Gas Mark 4.
Place the
coated pieces onto a baking tray and cook for 12 – 15 minutes.

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