Hoisin Lamb Loaded Fries
with Smashed Qukes & Crispy Shallots
- Eggs
- Sesame
- Soy
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. Small in size but mighty in flavour, the crunchy Quke will become the best part of these loaded fries. When paired with fries, pickled onion and flavour-packed hoisin lamb, you’ll be savouring each and every bite. Compliments to the Qukes we say!
Ingredients
1
Carrot
3
Potato
1
Red Onion
1 packet
Garlic Aioli
(Contains: Eggs;)
250 g
Lamb Mince
1 packet
Hoisin Sauce
(Contains: Sesame, Soy;)
3
Baby Cucumber
1 sachet
Crispy Shallots
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries.
• Place 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 between two trays.
• Meanwhile, grate carrot.
• Thinly slice red onion (see ingredients).
• Using a meat mallet or rolling pin, smash Quke until they split open on the sides then roughly chop.
• In a small bowl, combine the vinegar and a good pinch of sugar and salt.
• Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
• When fries have 5 minutes remaining, heat a large frying pan over high heat.
• Cook lamb mince (no need for oil!) and carrot, breaking up with a spoon, until browned, 4-5 minutes.
• To the pan, add hoisin sauce, the soy sauce, brown sugar and a splash of water, stirring, until reduced and sticky, 1 minute. Season to taste.
• Drain pickled onion.
• Divide fries between plates. Top with hoisin lamb mince, smashed Quke and pickled onion.
• Drizzle over garlic aioli and garnish with crispy shallots to serve. Enjoy!
