Plant-Based Mince Loaded Fries
with Coconut Yoghurt, Caramelised Onion & Jalapeño Salsa
Turn oven fries into a meal by loading them up with plant-based mince that's been busy cooking with carrot and our All-American spice blend for a sweet and smoky depth of flavour. Add the finishing touches with a spoonful of a Calorie Smart quick caramelised onion and a juicy, colourful salsa which you can make as mild or as spicy as you'd like.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1
red onion
1
carrot
1
tomato
1 packet
pickled jalapeños
1 bag
baby spinach leaves
1 tin
corn kernels
1 packet
plant-based mince
(Contains Soy, Gluten, Wheat; May be present: Gluten, Wheat. )
1 sachet
All-American spice blend
1 packet
Plant-Based Coconut Yoghurt
(May be present: Milk. )
1 packet
Plant-Based Smokey Aioli
(Contains Soy;)
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, thinly slice red onion. • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to low. Add the balsamic vinegar, brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl. • While the onion is cooking, grate carrot. Finely chop tomato. Roughly chop pickled jalapeños (if using) and baby spinach leaves. Drain corn kernels.
• When the fries have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Cook plant-based mince and carrot, breaking up mince with a spoon, until just browned, 4-5 minutes. • Add All-American spice blend and cook, stirring, until fragrant, 1 minute. • Add the water and cook until slightly thickened, 2-3 minutes. • Meanwhile, in a mediun bowl, combine tomato, jalapeños, baby spinach leaves, corn and a drizzle of olive oil. Toss to coat. Season to taste.
TIP: Some like it hot, but if you don't, hold back on the jalapeños!
• Divide fries between plates. • Load the fries up with plant-based mince, caramelised onion and jalapeño salsa. • Top with plant-based coconut yoghurt and drizzle with plant-based smokey aioli to serve. Enjoy!