Mexican plant-based *mince loaded wedges with sweet chilli cream salad
Appliance/Function:
Equipment
- 1 Oven tray
- Baking paper
- 1 Large frypan
- 1 Large bowl
- 1 Box grater
- 1 Small bowl
Ingredients
Wedges
- 800 g potatoes
- 1 tbsp olive oil
Mince
- 1 tbsp olive oil
- 300 g plant-based *mince
- 3 tsp Mexican seasoning
Sauce
- ¼ cup tomato paste
- 400 g crushed tomatoes
- 1 cube vegetable stock
- 1 cup frozen corn
Salad
- 250 g cherry tomatoes
- ½ lettuce
- 1 cucumber
- 1 tbsp balsamic vinegar
Finish
- ½ cup cheese grated
- ½ cup sour cream
- 2 tbsp sweet chilli sauce
Instructions
Before you start
- Preheat the oven to 220℃ or 200℃ fan bake. Line an oven tray with baking paper.
Cook wedges
- Slice the unpeeled 800 g potatoes into wedges and toss on the prepared oven tray with 1 tbsp olive oil. Season with salt and pepper and cook for 20-25 minutes, until tender. Turn once during cooking.
Cook beef
- Heat 1 tbsp olive oil in a large frypan on medium-high heat. Cook 300 g plant-based *mince for about 4 minutes, stirring to break up, until browned. Add 3 tsp Mexican seasoning, and a pinch of salt and cook for 2 minutes.
Make sauce
- Add ¼ cup tomato paste, 400 g crushed tomatoes, 1 cup frozen corn and crumble in 1 cube vegetable stock and cook for about 4 minutes, until the sauce has reduced and thickened slightly. Season to taste with salt and pepper.
Make salad
- Slice 250 g cherry tomatoes in half. Shred ½ lettuce. Slice 1 cucumber. Place the tomatoes, lettuce, cucumber and 1 tbsp balsamic vinegar in a large bowl. Season with salt and pepper and toss to combine.
To finish
- Grate ½ cup cheese. Combine ½ cup sour cream and 2 tbsp sweet chilli sauce in a small bowl.
To serve
- Divide the wedges between plates and top with the mince, cheese, and sweet chilli cream. Serve with the salad on the side.
Nutrition
Calories: 643kcal | Carbohydrates: 71g | Protein: 31g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 978mg | Potassium: 1815mg | Fiber: 10g | Sugar: 20g | Calcium: 269mg | Iron: 5mg