with cheese and coleslaw
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Turkey Mince
250 grams
Parsnip
1 unit(s)
Carrot
2 unit(s)
Sweet Potato
1 unit(s)
BBQ Sauce
1 sachet(s)
Sriracha
1 sachet(s)
Garlic
1 unit(s)
Grated Cheese
50 grams
Scallion
1 unit(s)
Aioli
1 sachet(s)
Salt
to taste
Pepper
to taste
Oil
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (peeling optional).
- Trim half the carrots and quarter lengthways (no need to peel). Chop widthways into 1cm wide batons.
- Trim the parsnip then quater lengthways (peeling optional). Chop into widthways 1cm wide batons.
- Place the fries on a lined oven tray.
- Drizzle with oil and season with salt.
- Toss to coat, spread out evenly, then bake until tender, 20-25 mins.
- Peel and grate the garlic (or use a garlic press).
- Trim and thinly slice the scallion.
- Trim and grate the remaining carrot. (no need to peel).
- In a small bowl, mix the aioli, scallion and carrot together. Set aside for later.
- When the fries have 10 mins remaining, place a pan over medium-high heat (no oil).
- Once the pan is hot, fry the 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 it up as it cooks. Season with salt and pepper.
- When the mince has 1-2 mins left, add the garlic, sriracha and BBQ sauce to the pan and allow to finish cooking.
- Reduce heat to low, then sprinkle over the cheese and cover with a lid.
- Cook until melted, 2-3 mins.
- Divide rainbow fries between plates.
- Top with the BBQ sriracha mince.
- Add the creamy coleslaw alongside.
2661
kJ
Energy (kJ)
636
kcal
Energy (kcal)
26.6
g
Fat
7.3
g
of which saturates
61.4
g
Carbohydrate
24
g
of which sugars
4.7
g
Dietary Fiber
42
g
Protein
0
mg
Cholesterol
1.79
g
Salt
