A delicious twist on a classic comfort food favourite. Packed with 30g of protein per serve these cheesy fries are perfect for a satisfying meal. Serve with shredded lettuce or cabbage and a few cherry tomatoes for a complete healthy meal.
Author: Bianca Berton-Scarlet, Monash FODMAP trained Dietitian
Serves 4
Prep time: 10 minutes
Cook time: 50 minutes
Ingredients
Fries:
- 4-5 medium - large potatoes
- Olive oil
- Salt and pepper
Topping:
- 2 Tbsp olive oil
- 4 Tbsp The Friendly Food Co. Na'Cho Problem Spice Mix
- 450g mince or Quorne for a plant-based option
- 1/2 tin chopped tomatoes
- 1 cup grated cheese (e.g. tasty or mozerella)
To serve:
- 160g sour cream (use mayonnaise for a dairy free option)
- 1x Jalapeno, finely sliced (optional)
- ½ cup coriander, chopped
Method
- Pre-heat the oven to 180°C.
- Cut the potatoes into chips, spread on a baking tray, drizzle with oil and season generously with salt and pepper. Bake for 30 - 40 minutes until golden and tender.
- Whilst your chips are cooking, prepare your mince. Heat olive oil in a pan over high heat. Add the Na'Cho Problem Spice Mix and cook for 1 minute or until fragrant. Add the mince, breaking it up in the pan, cook for 5 minutes. Add the chopped tomatoes and simmer for another 5 minutes.
- Once the chips are cooked, spread the mince over the top of the fries, sprinkle evenly with cheese. Grill for 5-10 minutes until the cheese is melted.
- Serve with a dollop of sour cream, chopped jalapenos if using and coriander.
Note: for a complete meal, serve with shredded lettuce and cabbage