Loaded Fries & Smokey Pork Mince
with Caramelised Onion, Corn Salsa & Mayo
Turn oven fries into a meal by loading them up with cheesy pork mince that's been busy cooking with carrot and our All-American spice blend for a sweet and smokey depth of flavour. Add the finishing touches with a spoonful of 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.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3
potato
½
Onion
1 tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1
carrot
1 packet
baby leaves
1 tin
sweetcorn
1 packet
pork mince
1 sachet
All-American Spice Blend
1 packet
Plant-Based Mayo
(Contains Soy; )
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
½ cup
water
Nutrition Values
Utensils
Cooking Steps
• 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 and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, thinly slice onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water. Mix well and cook until dark and sticky, 3-5 minutes. Transfer to a small bowl. • While the onion is cooking, grate carrot. Roughly chop baby leaves. Drain sweetcorn.
• When the fries have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Cook pork 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 baby leaves, corn and a drizzle of olive oil in a medium bowl. Toss to coat. Season to taste.
• Divide fries between bowls. • Load fries up with pork, caramelised onion and corn salsa. • Drizzle with plant-based mayo to serve. Enjoy!