Chicken Mince Taco Fries
Servings: 4 people
Ingredients
- 400 g Manor Farm chicken mince
- 2 Sprigs of rosemary
- olive oil
- Sea salt
- 1/2 Onion
- 2 tbsp Tomato puree
- 1 tin Chopped tomatoes
- 3 tbsp Sweet chilli sauce
- 1 tsp Smoked paprika
Fries
- 2 Large sweet potatoes washed
- Handful of semolina flour (the semolina will make the potatoes crispy)
- 1 tsp Smoked paprika
- 2 Sprigs of thyme
Taco Sauce
- 4 tbsp Light mayonnaise
- 1 tsp Tomato puree
- 1/2 Lemon, juiced
- 1/2 tsp Garlic powder
Toppings
- Vintage Cheddar Cheese
- Flat leaf parsley
Instructions
- Preheat your oven to 190 degrees Celsius. Slice up the washed sweet potatoes with the skin on into skinny chips. Place the chips on a baking tray lined with parchment paper drizzle on the olive oil, sea salt and then sprinkle over the thyme, smoked paprika and semolina flour. Bake for 35-40 mins.
- For the Chicken Mince dice the half onion and on a medium heat soften it in a little oil for 1-2 mins. Add in the Chicken Mince and cook it for 8-10 mins, until golden in colour. Add in the smoked paprika and tomato puree and cook for 30-60secs.
- Now add the chopped tomatoes and sweet chilli sauce and allow it to cook out for 10-15 mins until the sauce reduces and thickens. Season with sea salt and keep hot until serving.
- For the taco sauce. Mix all the ingredients together.
- Place the chips in a bowl or dish. Spoon over the Chicken Mince. Cover with taco sauce and then finish with some grated cheese and flat leaf parsley.
- You can melt the cheese in the oven or under the grill if you like.