Ingredients
- 5x White Potatoes (e.g. King Edward)
- 400g Lean Mince
- 1x Tin Tomatoes
- 2x Red Peppers (sliced)
- 1x Onion (diced)
- 1tsp Crushed Garlic
- 1.5tsp Cumin
- 1tsp Paprika
- 1tsp Mild Chilly Powder
- Salt & Pepper (to taste)
- 1x Tube Primula Light
- Fry Light
Instructions
- Preheat your oven to 190 degrees. Spray a baking tray with Fry Light.
- Cut your potatoes into wedges, spread them out evenly on a baking tray, spray with plenty of Fry Light & season with salt and pepper.
- Bake in the oven for 30 minutes or until crispy on both sides.
- Meanwhile, fry the garlic and onions until soft and then add the mince. Stir and fry until browned.
- Add the tinned tomato, cumin, paprika, chilly and salt & pepper and stir. Cover and reduce the heat to simmer for 20 minutes (or until the wedges are done).
- Take the wedges out of the oven and add them to a deep oven safe dish, making sure they go up the sides for dipping later!
- Tip on the mince and then spread the Primula Light evenly over the top.
- Bake for a further 10 minutes. Serve whilst nice and hot!
