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

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.

Under 650kcal
Quick Prep
Climate Superstar
Plant Based

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 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

1 tsp

brown sugar


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


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 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!


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