![Quorn Tikka Style Mini Fillets and corn salsa in a wrap served on a blue dish with corn salsa on the side.](https://images.ctfassets.net/uexfe9h31g3m/3ef5ETy1k43N2FVF8LfrqJ/87b702783ae1042b3acb6c7db1b1459f/Jerk_mini_fillets_4x3_copy.jpg?w=768&h=576&fm=webp&fit=thumb&q=90)
Tikka Mini Fillets with Sticky Coconut Rice
Try Quorn Tikka Mini Fillets with fragrant coconut sticky rice and fresh juicy mango salsa. Perfect for a fresh tasty lunch or light dinner!
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Made with Quorn Tikka Mini Fillets
High in Protein
Low in Saturated Fat
Gluten Free
High in Fibre
Ingredients
- Quorn Tikka Mini Fillets
- For the sticky coconut rice:
- 200g jasmine rice
- 125ml light coconut milk
- Juice of 1 lime
- ½ a stick of lemongrass
- Fresh coriander, chopped
- For the mango salsa:
- 1 mango, peeled and stone removed, small dice
- 1 red chilli, de-seeded and finely chopped
- 1 unwaxed lime, juice only
- ½ a red onion, finely chopped
- 2 spring onions, finely chopped
- 1 tbsp un-sweetened desiccated coconut
- Fresh coriander, chopped
Method
- Place the rice and coconut milk into a saucepan. Add cold water to just cover the rice. Add the lime juice and lemongrass stick.
- Bring to the boil, reduce to a simmer and cook for 6-8 minutes until almost all of the liquid has been absorbed (stir occasionally to prevent the rice from catching the bottom of the pan).
- Remove from the heat and cover for 15 minutes. Remove the lemongrass and discard. Add the chopped coriander and mix to combine.
- For the mango salsa, place all of the ingredients into a bowl and mix well.
- Serve the sticky coconut rice with a generous spoonful of mango salsa. Top with Quorn Tikka Mini Fillets and garnish with fresh coriander leaves.