Beef Mince Loaded Fries
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Beef Mince Loaded Fries

Beef Mince Loaded Fries

with Coconut Yoghurt, Caramelised Onion & Jalapeño Salsa

Turn oven fries into a meal by loading them up with beefmince 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 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.

Under 650kcal
Quick Prep
Over 30g protein

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time


Serving amount




red onion





1 packet

pickled jalapeños

1 bag

baby spinach leaves

1 tin

corn kernels

1 sachet

All-American spice blend

1 packet

Plant-Based Coconut Yoghurt

(May be present: Milk. )

1 packet

Plant-Based Smokey Aioli

(Contains Soy;)

1 packet

beef mince

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tsp

brown sugar


Nutritional Values

Energy (kJ)2695 kJ
Fat33.1 g
of which saturates10.2 g
Carbohydrate46.1 g
of which sugars21.8 g
Protein37.2 g
Sodium988 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Baking Tray
Large Frying Pan



• 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. Cook beef mince and carrot (no need for oil), breaking up mince with a spoon, until just browned, 4-5 minutes. Drain oil from pan. • Add All-American spice blend and cook, stirring, until fragrant, 1 minute. • Add the water and cook until slightly thickened, 2-3 minutes. • Meanwhile, combine tomato, jalapeños, baby spinach, corn and a drizzle of olive oil in a medium bowl. Toss to coat. Season to taste.

TIP: Some like it hot, but if you don't, hold back on the jalapeños!


• Divide fries between bowls. • Load the fries up with beef beef, caramelised onion and jalapeño salsa. • Top with plant-based coconut yoghurt and drizzle with plant-based smokey aioli to serve. Enjoy!