1
Step 1
10 minThinly slice 5 large potatoes and boil them for 5-7 minutes.
Ingredients used:
- 5 piece•potatoes
Enjoy these flavorful loaded chimichurri and black bean mince crispy crisps, perfect for Ramadan. Featuring crispy air-fried potatoes topped with a zesty chimichurri sauce, savory lamb mince, and a creamy cheese sauce, this dish is packed with antioxidants, heme iron, and over 45g of protein per portion. Quick and easy to make, it's an ideal blend of textures and spices.
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Medium | Cook Time 45 min | Servings 4 | Serving Size 1 plate (300g crisps with toppings) | Est. Calories 1089 per serving |
Carbs 128.6g (47%) | Protein 45.2g (90%) | Fats 48.8g (63%) | Daily Diet 2000 cal (54%) | |
*Percent daily values are based on a 2,000 calorie diet, the US national average.
potatoes
5 piece
thinly sliced
avocado oil
2 tbsp
olive oil
2 tbsp
paprika
2 tsp
garlic powder
2 tsp
salt
2 tsp
to taste
parsley
2 tsp
red chillies
2 piece
cut
coriander
1 bunch
chopped
lemon
1 whole
squeezed
garlic
1 piece
minced
lamb mince
500 g
potatoes
5 piece
thinly sliced
avocado oil
2 tbsp
olive oil
2 tbsp
paprika
2 tsp
garlic powder
2 tsp
salt
2 tsp
to taste
parsley
2 tsp
red chillies
2 piece
cut
coriander
1 bunch
chopped
lemon
1 whole
squeezed
garlic
1 piece
minced
lamb mince
500 g
cumin powder
1 tbsp
chilli powder
1 tsp
green chilli
1 piece
chopped
black beans
1 can
drained
passata
0.5 jar
cheese
60 g
mixed
flour
1 tbsp
black pepper
1 tsp
to taste
milk
400 ml
Thinly slice 5 large potatoes and boil them for 5-7 minutes.
Pat potatoes completely dry, spray with avocado or extra virgin olive oil, season with paprika, garlic powder, salt, and parsley, and mix well.
Air fry the potatoes for about 7 minutes, turn them, air fry for another 5 minutes, then toss every minute for 2-3 minutes. Let rest.
Prepare the chimichurri by mixing cut red chillies, chopped coriander, salt, squeezed lemon, minced garlic, and olive oil.
Mix the crispy potatoes with the chimichurri.
Cook lamb mince on medium heat until slightly browned. Add salt, paprika, cumin powder, garlic powder, parsley, chilli powder, and chopped green chilli.
Add black beans and passata to the mince mixture, cook on medium heat for 10-15 minutes.
Prepare the cheese sauce by mixing cheese with flour and black pepper, then add milk and stir on medium heat until desired consistency is reached.
Top the potatoes with lamb mince mixture and drizzle with cheese sauce. Garnish with coriander.
