Vegetarian Katsu Chips Dish
Ingredients
- 1 Quorn crispy fillet
- Potatoes (for chips)
- Radishes
- Onions
Curry sauce
- 200 ml water
- 1 tablespoon mild curry powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion salt
- 1/4 teaspoon ground ginger
- 1 Knorr vegetable stock pot
- 1 Kallo umami stock pot
- 1 Laughing Cow extra light cheese triangle
- 1 tablespoon cornflour
- Pineapple juice (to taste)
Preparation
Cook the Quorn crispy fillet according to package instructions and slice it on an angle.
Prepare chips by cutting potatoes into chips and air frying them until crispy.
For the curry sauce, in a pan, combine water, curry powder, garlic powder, onion salt, ground ginger, vegetable stock pot, umami stock pot, and cheese triangle. Bring to a simmer.
Mix cornflour with a little cold water to make a slurry, then add to the sauce and stir to thicken.
Stir in pineapple juice to add fruitiness.
Make a simple radish and onion salad by chopping the radishes and onions and mixing them together.
