Date posted: 31/12/2020

Dirty chilli fries

  • Serves 10
  • Timing: 16 mins
Votes: 2 Average: 5


To make the smokey expresso chilli with jalapeño & chargrilled red peppers
Rapeseed oil 30ml
Onion white 180g
The Vegetarian Butcher nomince 400g
Five bean salad in water 250g
Beef tomatoes 300g
Santa Maria chipotle paste 120g
Gustoso multi use tomato base 500g
Casa De Mare sliced green jalapeño peppers 70g
Expresso shot 60ml
Red peppers 1 pce
Coriander 20g
To make the dirty chilli fries
Everyday favourites freeze chill julienne fries 1400g
Smokey nomince, expresso chilli with jalapeño & chargrilled red peppers 1000g
Vegan grated mozzarella style cheese 350g
Vegan garlic mayo 400ml
Lion hickory BBQ sauce 400ml


  1. To make the chilli, heat the oil, add the onions and cook until golden and soft
  2. Add the nomince and cook out for a couple of minutes
  3. Add the drained bean salad, chopped tomato, chipotle paste, tomato base, jalapeños and cook for 10-12 minutes
  4. Add the expresso shot, chopped chargrilled red pepper and finish with chopped coriander - store until needed
  5. Cook the fries as per the pack instructions then tumble with the hot chilli and place into an ovenproof bowl
  6. Top with the vegan cheese and bake for 6-8 minutes at 180°c until the cheese has melted
  7. Finish with the vegan garlic mayo and BBQ sauce on top
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