Sloppy Joe Style Loaded Fries
with cabbage slaw and pickled chilli
A sloppy Joe is the name given to a burger made with mince meat that hasn't been formed into a patty. The dish hails from the USA—Sioux City, Iowa to be exact! This dish is a (further) deconstructed version which tops crispy fries and also features chipotle paste and spicy pickled peppers.
Ingredients
240 grams
Beef Mince
100 grams
Chorizo
(Contains Milk)
2 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
50 grams
Grated Cheese
(Contains Milk)
110 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Chilli
1 sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
600 grams
Potatoes
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 unit(s)
Cabbage
1 tin(s)
Tomato Paste
2 sachet(s)
Central American Style Spice Mix
Not included in your delivery
1 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Instructions
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then into 1cm chips (peeling optional).
- Pop the chips onto a large (lined) baking tray.
- Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
- Halve the cabbage, cut out and discard the tough core, then thinly slice.
- Add the cabbage and aioli to a bowl and mix well to combine. Season to taste with salt and pepper.
- Thinly slice the chilli widthways (keeping the seeds and core intact).
- In a small bowl, mix the chilli with apple cider vinegar and ½ tsp sugar (double for 4p).
- When the potatoes have 10 mins of cooking time left, place a pan over medium-high heat (without oil).
- Once the pan is hot, fry the beef 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 up the mince as it cooks. Season with salt and pepper.
- Add the Central American spice to the beef and fry for a further 30 secs.
- Pop in the tomato paste and ½ tsp sugar (double for 4p).
- Cook for 2-3 mins more. Season to taste with salt and pepper.
TIP: Add a splash of water if you feel the mince is too dry.
- Once the chips are ready, pop them into an oven dish.
- Top with the beef then sprinkle over the cheese and chorizo.
- Cook on the top shelf of the oven until the cheese is melted, 10-15 mins.
- When everything is ready, drizzle the loaded fries with chipotle paste and creme fraiche.
- Drain the pickled chilli (use less if you don't like spice) and scatter on top of the loaded fries.
- Serve the cabbage slaw alongside.
