Beef Mince Foldovers
with Tomato Salsa & Plant-Based Aioli
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1 packet
Tomato Paste
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 sachet
Mumbai Spice Blend
1
Brown Onion
250 g
Beef Mince
1
Cucumber
1
Tomato
1
Carrot
1 packet
Plant-Based Smokey Aioli
(Contains: Soy;)
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion. • Grate carrot.
Custom Recipe: If you've swapped to beef mince, cook the beef mince in the same way as the plant-based mince. Drain oil from pan before adding the spice blend for best results!
• Arrange mini flour tortillas on a lined oven tray. Divide filling evenly between tortillas, spooning it onto one half of each tortilla. • Fold empty half of each tortilla over to enclose the filling and press down gently with a spatula.
TIP: If the foldovers don't fit in a single layer, spread across two oven trays!
• Brush or spray the foldovers with a drizzle of olive oil. • Bake until golden, 10-12 minutes.
TIP: You can place a sheet of baking paper and a second oven tray on top of the foldovers if they unfold during cooking.
• Meanwhile, roughly chop tomato and cucumber. • In a medium bowl, combine tomato, cucumber. Add a drizzle of the white wine vinegar and olive oil. Toss to coat. Season to taste.
• Divide plant-based mince and veggie foldovers between plates. • Top with tomato and cucumber salsa. • Dollop over plant-based plant-based aioli to serve. Enjoy!
