Plant-Based Mince Loaded Fries

• 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!