1x Quorn Battered Fish Free Fillets
30g tomato + jalapeño salsa
1x slice vegan Swiss cheese
100ml vegan garlic aioli with capers and dill
2x paprika dusted onion rings
2x baby gem lettuce leaves
1x potato bun
240ml sunflower seed oil
120ml soy milk unsweetened
80g garlic puree
20g capers, chopped
1x bunch dill chopped
A pinch of Indian black salt
Combine the sunflower seed oil, soy milk unsweetened, a pinch of Indian black salt and chipotle peppers. Blend with a stick blender and mix to a mayonnaise consistency. Add the chopped capers and dill.
Tomato + Jalapeno Salsa Ingredients
1x roasted tomato
½ roasted red capsicum
1x coriander root
1x red onion chopped
100g chopped coriander
1x lime, juiced
Burn the tomato and capsicum over the heat until the skin is black, place in tin foil and wrap. Put in the oven for 5-10 mins until soft.
In a blender add the tomato, capsicum, jalapeños, coriander root and season with salt.
Place in a bowl and add the chopped onion, coriander and a squeeze of lime.
Onion rings Ingredients
Half a white onion
50ml almond milk
200ml sunflower oil
Heat the oil to 185˚. In a mixing bowl combine the flour, paprika and salt. Peel the onion and slice into onion ring about 1cm thick.
Place into the almond milk, dust in the flour and fry until crispy.
Method To Build The Burger
Lightly toast the bun under the grill, cook the Quorn Battered Fish Free Fillet in the oven, until golden. Place the cheese on top to melt.
On the bottom of the bun add 1 tbsp of salsa, place the fish on top and add the lettuce. Squeeze a good amount of aioli and add the onion rings on top.