Skip to main content
Search

Quorn Mediterranean Socca

(269)

4 out of 5 stars

Rate this recipe

A socca pancake topped with black and green olives, grape tomatoes, microbasil, and Quorn Pieces on a piece of parchment atop a Tiffany blue plate with a knife to the left.

Socca is a cross between a pancake and a flatbread, made from chickpea flour it is high in protein and fiber.

This version is ready in just 20 minutes and is topped with marinated Quorn Meatless Diced ChiQin Pieces, red pesto, tomato and olives.

Vegan & Vegetarian Cutlets And Pieces

Serves 2

20 mins

A Little Effort

Quorn Meatless Pieces packaging

Made with Quorn Meatless Diced ChiQin Pieces

See product See recipes

Soy-free

Excellent source of protein

Non-gmo

Cook mode (Keep screen awake)

Ingredients

TOPPING:

  • 1 bag Quorn Meatless Diced ChiQin Pieces, defrosted
  • 6 tbsp vegan pesto
  • 4 tbsp red chili paste
  • 1½ tbsp olive oil
  • 1 cup cherry tomatoes, whole or sliced
  • 2 tbsp capers, finely chopped
  • 1/4 cup black olives, whole or sliced
  • 1/4 cup green olives, whole or sliced
  • salt and freshly ground black pepper
  • fresh basil leaves, coarsely chopped
  • fresh thyme leaves

BASE:

  • 4 tbsp olive oil
  • 2 tbsp cider vinegar
  • 1 1/2 cups non-dairy milk
  • 4 tsp Dijon mustard
  • salt
  • 2 cloves garlic, finely chopped
  • 8 fresh basil leaves, coarsely chopped
  • 1 tsp thyme leaves
  • 2 cups chickpea flour
  • 1 tsp baking powder

Method

  1. In a small bowl, stir together the pesto and red chili paste, using half stir into the Quorn Meatless Diced ChiQin Pieces, retaining the remainder to spread onto the Soccas when cooked.
  2. Pre-heat the oven to 400°F
  3. To make the Soccas, combine olive oil, vinegar and milk in a medium bowl and stand for 2 minutes, then stir in the mustard, salt, pepper, garlic basil and thyme.
  4. Stir in flour and baking soda until combined and stand for 15 minutes.
  5. Brush a large non-stick frying pan with oil. Heat frying pan over a medium high heat add a quarter of the batter, using a ladle spreading the mixture until it covers most of the surface. Cook for 5-6 minutes on each side or until the Socca is golden brown. Carefully turn and cook the other side, until golden brown. Place the Soccas onto greaseproof paper on a baking tray. Repeat with the remaining batter.
  6. Mix the chopped capers into the remaining pesto and chili mix, spread the mixture on to each Socca base. Top with the Quorn Meatless Diced ChiQin Pieces, halved tomatoes and olives. Cover with foil and bake for 15 mins or until piping hot, remove the foil for the last couple of minutes of cooking. Sprinkle over the fresh thyme and basil leaves and season to taste.

Recipe Inspiration

See all recipes

The nation has spoken

(269)

4 out of 5 stars

Rate & review

Leave a star rating and/or a review for this recipe. Your feedback will help the nation to make smart shopping choices, and we'll use it to learn & improve our recipes.

Rate

By proceeding, you agree to our Terms & Conditions. To find out what personal data we collect and how we use it, please visit our Privacy Policy.

Quorn Mediterranean Socca

Socca is a cross between a pancake and a flatbread, made from chickpea flour it is high in protein and fiber.

This version is ready in just 20 minutes and is topped with marinated Quorn Meatless Diced ChiQin Pieces, red pesto, tomato and olives.

Serves 2

20 mins

A Little Effort

Ingredients

TOPPING:

  • 1 bag Quorn Meatless Diced ChiQin Pieces, defrosted
  • 6 tbsp vegan pesto
  • 4 tbsp red chili paste
  • 1½ tbsp olive oil
  • 1 cup cherry tomatoes, whole or sliced
  • 2 tbsp capers, finely chopped
  • 1/4 cup black olives, whole or sliced
  • 1/4 cup green olives, whole or sliced
  • salt and freshly ground black pepper
  • fresh basil leaves, coarsely chopped
  • fresh thyme leaves

BASE:

  • 4 tbsp olive oil
  • 2 tbsp cider vinegar
  • 1 1/2 cups non-dairy milk
  • 4 tsp Dijon mustard
  • salt
  • 2 cloves garlic, finely chopped
  • 8 fresh basil leaves, coarsely chopped
  • 1 tsp thyme leaves
  • 2 cups chickpea flour
  • 1 tsp baking powder

Method

  1. In a small bowl, stir together the pesto and red chili paste, using half stir into the Quorn Meatless Diced ChiQin Pieces, retaining the remainder to spread onto the Soccas when cooked.
  2. Pre-heat the oven to 400°F
  3. To make the Soccas, combine olive oil, vinegar and milk in a medium bowl and stand for 2 minutes, then stir in the mustard, salt, pepper, garlic basil and thyme.
  4. Stir in flour and baking soda until combined and stand for 15 minutes.
  5. Brush a large non-stick frying pan with oil. Heat frying pan over a medium high heat add a quarter of the batter, using a ladle spreading the mixture until it covers most of the surface. Cook for 5-6 minutes on each side or until the Socca is golden brown. Carefully turn and cook the other side, until golden brown. Place the Soccas onto greaseproof paper on a baking tray. Repeat with the remaining batter.
  6. Mix the chopped capers into the remaining pesto and chili mix, spread the mixture on to each Socca base. Top with the Quorn Meatless Diced ChiQin Pieces, halved tomatoes and olives. Cover with foil and bake for 15 mins or until piping hot, remove the foil for the last couple of minutes of cooking. Sprinkle over the fresh thyme and basil leaves and season to taste.
Thank you for downloading the Quorn Mediterranean Socca Recipe.