Easy Plant-Based Mince Loaded Fries
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Easy Plant-Based Mince Loaded Fries

Easy 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.

Tags:
Plant Based
Under 650kcal
Quick Prep
Climate Superstar
Allergens:
Soy
Gluten
Wheat

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.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1

red onion

1

carrot

1

tomato

1 packet

pickled jalapeños

1 bag

baby spinach leaves

1 tin

sweetcorn

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

2 tsp

water

1 tsp

brown sugar

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Nutritional Values

Energy (kJ)2602 kJ
Fat32.5 g
of which saturates7.4 g
Carbohydrate51.5 g
of which sugars22.9 g
Protein25.5 g
Sodium1512 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Frying Pan

Instructions

1
1

• 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.

2
2

• 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 sweetcorn.

3
3

• 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, combine tomato, jalapeños, baby spinach leaves, 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!

4
4

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