Heat the oil in a large frying pan, cook the onion for 4 minutes or until soft, add the garlic and curry powder and cook for a further 1 minute
Add the Quorn Mince, water and spinach and cook on a medium heat for 2 minute
Transfer the mixture to a large bowl; add the mint, cilantro, egg yolk, breadcrumbs, Puy lentils, mango chutney and lemon zest, mix gently, set aside before forming
In a separate bowl mix the flour and water to form a batter
In another bowl mix the breadcrumbs, crushed poppadoms, onion seeds and curry powder.
Divide the Quorn Mince mixture into 12 equal portions and form into balls, coat with the batter then cover with crumb
Place onto a baking tray and bake on the middle shelf of the pre-heated oven for 17 minutes until golden brown
Make the dip by blitzing the yoghurt, green chilli, pinch of sugar and the mint leaves together in a food processor. Serve with the bites
These delicious bites can be served on cocktails sticks for snacks or a party or served as part of a meal with a salad.
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