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BBQ Sriracha Mince and Rainbow Veg Fries

BBQ Sriracha Mince and Rainbow Veg Fries

BBQ Sriracha Mince and Rainbow Veg Fries

with cheese and coleslaw

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Cheesy, saucy and smoky—this American-inspired dish is an explosion of colour and flavour! From the tasty BBQ pork to the rainbow fries and creamy slaw for crunch, every bite will knock your socks off!

Tags:

Family Friendly

•Spicy

Allergens:

Milk

•Egg

•Mustard

The quantities provided above are averages only.

Total35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

240 grams

Beef and Pork Mince

1 unit(s)

Parsnip

2 unit(s)

Carrot

1 unit(s)

Sweet Potato

1 sachet(s)

BBQ Sauce

1 sachet(s)

Sriracha

1 unit(s)

Garlic

50 grams

Grated Cheese

(Contains: Milk)

1 unit(s)

Scallion

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)3563 kJ

Energy (kcal)851 kcal

Fat53.2 g

of which saturates18.9 g

Carbohydrate62 g

of which sugars24.6 g

Dietary Fiber4.1 g

Protein35.5 g

Salt1.9 g

Potassium842 mg

Calcium65.7 mg

Iron1.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Baking Sheet with Baking Paper

Cooking steps

Get Prepped

1

Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (peeling optional).
Trim half the carrots and quarter lengthways (no need to peel). Chop widthways into 1cm wide batons.
Trim the parsnip then quater lengthways (peeling optional). Chop into widthways 1cm wide batons.

Cook the Veg

2

Place the fries on a lined oven tray.
Drizzle with oil and season with salt.
Toss to coat, spread out evenly, then bake until tender, 20-25 mins.
Peel and grate the garlic (or use a garlic press).

Make the Slaw

3

Trim and thinly slice the scallion.
Trim and grate the remaining carrot. (no need to peel).
In a small bowl, mix the aioli, scallion and carrot together. Set aside for later.

Fry the Mince

4

When the fries have 10 mins remaining, place a pan over medium-high heat (no oil).
Once the pan is hot, fry the mince until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
Use a spoon to break it up as it cooks. Season with salt and pepper.
When the mince has 1-2 mins left, add the garlic, sriracha and BBQ sauce to the pan and allow to finish cooking.

Add the Cheese

5

Reduce heat to low, then sprinkle over the cheese and cover with a lid.
Cook until melted, 2-3 mins.

Dish Up

6

Divide rainbow fries between plates.
Top with the BBQ sriracha mince.
Add the creamy coleslaw alongside.

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