MEXICAN CHILLI POTATO WEDGES

• porsi: 6

Bahan-bahan

3 large Rooster potatoes, cut into wedges

1 tbsp rapeseed oil

1 white onion, chopped

1 garlic clove

1 green pepper, deseeded and chopped

400g beef mince

2 tbsp jalapeno peppers, sliced

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp chilli powder

Salt and black pepper

12 baby plum tomatoes

Handful of Cheddar, grated

For the guacamole:

1 avocado

1 garlic clove

1 tbsp lime juice

2 cherry tomatoes, chopped

Pinch of salt

For the salsa:

12 cherry tomatoes, chopped

2 spring onions, sliced

2 red chillies, sliced

1 tbsp lime juice

Pinch of salt

To serve:

Coriander leaves, tomatoes pre-made guacamole and salsa.

1 tbsp chilli flakes (optional)

2 tbsp low fat creme fraiche

Petunjuk

1 Preheat the oven to 180°C/160°C fan/gas mark 4.

2 Parboil the potatoes for12 minutes, or microwave for six.

3 While they are cooking, heat the oil in a pan over a medium heat and cook the onion for 4-5 minutes until soft. Add the garlic, pepper, beef mince, jalapenos and spices and season well. Turn the heat to high and cook for three minutes. Add the tomatoes and cook for two minutes longer.

4 Drain the potatoes and place in a large, deep baking tray. Cover with the chilli mince and half the grated cheese and bake for 20 minutes.

5 Meanwhile, make the guacamole. Mash the avocado in a bowl with a fork and mix in the remaining ingredients. Check and adjust the seasoning. Set aside.

6 In another bowl, mix together all of the ingredients for the salsa and set aside.

7 To serve, remove the chilli from the oven and sprinkle over the coriander, remaining cheese and chilli flakes. Top with the creme fraiche, salsa and guacamole and enjoy immediately