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Quorn and sweet potato fry

You can make this Quorn and sweet potato fry in the oven or on the hob – the baked version is a bit healthier. If you want the dish to be vegan, make sure the Quorn has no egg-white in it. Serve it with a salad and  perhaps rice, or in tortilla/taco wraps.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 Tbsp olive oil
  • 3 medium sweet potatoes
  • 300 g Quorn pieces
  • 1 Tbsp tomato purée
  • 1 tsp garlic paste or 2 cloves minced garlic
  • 1 tsp smoked paprika
  • 1 tsp dried marjoram
  • 1 tsp ground cumin
  • ½ tsp chilli flakes optional
  • Water
  • 1 lime juiced
  • 75 g baby spinach
  • Salt & pepper
  • Chopped Coriander leaves to serve

Method
 

  1. Peel the sweet potatoes and cut them into small cubes – similar size to the Quorn pieces.
  2. Heat half of the oil in frying pan and fry them until golden brown, then set aside. Alternatively scatter them in a roasting dish, season with salt and pepper, scatter some chilli flakes on top and roast for 20-25 minutes until golden, turning them regularly.
  3. Meanwhile, heat the reaming oil in a frying pan and add the Quorn pieces. Fry them for about 10 minutes, or until golden, then add the spices, tomato purée, salt & pepper and cook for a couple of minutes. Add water if it’s getting too sticky - it shouldn’t be too dry either.
  4. Add half the lime juice then the spinach. Put a lid on and sauté for 3-5 minutes or until the spinach has wilted.
  5. Gently mix the sweet potatoes together with the Quorn, then add the coriander leaves and serve.