– 1 onion
– 1 red pepper
– 2 cloves of garlic
– 1 tsp ground coriander
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1 tsp dried chilli
– 25og beef mince
– 200ml passata
– 1 beef stock cube
– Splash of Worcestershire sauce
– 5 sweet potatoes
– Small handful of coriander
– 5 spring onions
– 200g cheddar cheese
– Small tub of sour cream & chives
First, peel the sweet potatoes and cut into chips.
Fry them in a deep fat fryer at 130 degrees celsius for three to four minutes or until cooked. Leave to dry in a bowl of kitchen roll.
To make the chilli, cook the onion, garlic and pepper until softened.
Then add in the coriander, cumin and smoked paprika. Cook out for one minute.
Add the dried chilli and beef mince, and cook for a further five minutes.
Throw in the passata, stock and Worcestershire sauce and top up with water. Allow to cook down for 30 minutes.
Meanwhile re-fry the chips at 180 degrees celsius for one minute or until they’re crisp.
In a roasting tray, first lay out the sweet potato chips.
Then top with the chilli and grated cheese. Grill for five to six minutes until the cheese is melted.
Top with spring onion, fresh coriander and the sour cream and chive.