Quorn bruschetta with Moroccan-style caponata

Name: Quorn bruschetta with Moroccan-style caponata
Cuisine: Moroccan
Ingredients: vegetable or sunflower oil for cooking; vegetable or sunflower oil for cooking; 1 onion, finely chopped; 1 garlic clove, crushed; 2.5 cm piece ginger root, peeled, finely grated; ½ tsp ground cumin; 70 g almonds; 50 g fresh white breadcrumbs; 300 g quorn mince; 1 large egg; 1 tbsp double cream; 2 tbsp chopped fresh coriander; 1 tbsp chopped fresh mint; salt and freshly ground black pepper; salt and freshly ground black pepper

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Ingredients

vegetable or sunflower oil for cooking
1 onion, finely chopped
1 garlic clove, crushed

Africa
Morocco
Starter
Vegetarian

Method

Heat a thin film of the oil in a nonstick frying pan, and add the onion, garlic, ginger and cumin; cook until soft, about 3-4 minutes, then add the almonds and breadcrumbs and cook for a further 2 minutes.
Transfer the mixture to a food processor, add the quorn mince and egg, and whiz to a coarse purée. Transfer to a bowl, add the cream, chopped coriander and m