• Set your air fryer to 200°C. Cut potato in fries.
• Place fries into the air fryer basket, drizzle with olive oil, season with salt
and pepper and cook for 10 minutes. Shake the basket, then cook until 
golden, a further 10-15 minutes. 

TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place fries on a lined 
oven tray, drizzle with olive oil, season and toss to coat. Spread out evenly, then 
bake until tender, 20-25 minutes. 

• Meanwhile, thinly slice capsicum. 
• Drain sweetcorn.

• When the fries have 10 minutes remaining, return frying pan to 
medium-high heat with a drizzle of olive oil. Cook plant-based mince and 
capsicum, breaking up with a spoon, until just browned, 4-5 minutes.
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! Add 
All-American spice blend and cook, stirring until fragrant, 1 minute.
• Add the water and cook until slightly thickened, 2-3 minutes.
• Meanwhile, combine baby leaves, corn and a drizzle of olive oil in a 
medium bowl. Toss to coat. Season to taste with salt and pepper. 

• Divide fries between bowls.
• Load fries up with smokey plant-based mince and corn salsa.
• Drizzle with plant-based mayo and tear over coriander to serve. Enjoy!