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Loaded fries
04November/2016

Loaded fries

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Loaded fries  

These easy-to-make gluten-free fries will hit your craving for junk food in a much healthier way! 

WORDS & IMAGES Nicole Frain 

Serves:
Time: 40 minutes 

INGREDIENTS

Turkey Bolognese 

Serves: 2 (350g) 

300g lean turkey mince
2 garlic cloves
1 brown onion, sliced
15 cherry tomatoes
1 tbsp salt-reduced tomato paste
150g crushed tomatoes
1/3 cup passata
1 vegetable or chicken stock cube
¼ cup boiling water  
Good sprinkle of bacon salt*
1 tbsp coconut sugar
2 tsp ground cumin
1 tsp ground coriander
2 tsp smoked paprika
½ chilli, sliced
½ tsp cayenne pepper
Coconut oil (to cook) 

Satay Mushrooms and Tofu

Serves: 2 (232g) 

4 large brown, Portobello or Asian mushrooms
100g firm tofu, cubed
8 cherry tomatoes
1 clove garlic
1 tsp minced ginger
1 tsp sesame oil
1 tsp cumin
1 tsp coriander
1 tsp paprika
3 tbsp light coconut milk
3 tbsp water
2 tbsp Chobani Greek yoghurt (plus extra to top)
4 tbsp TheNuttyWhey Original**
Coconut oil (to cook) 

Fries

Serves: 4 (165g) 

3 whole sweet potatoes  
1 cup wholemeal breadcrumbs
2 tbsp rice bran oil
1 tsp ground cinnamon
2 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
Salt and pepper  

DIRECTIONS

Make your fries:

  1.       Pre-heat your oven to 180 degrees and line two baking trays.
  2.       Peel your sweet potatoes and cut into thick chips. It’s okay not to be too fussy here.

  3.       Toss your chips into a large bowl with your rice bran oil to coat.

  4.       In a separate bowl, combine your bread crumbs and spices.
  5.       Toss your bread crumb mix through your fries to coat. Layer evenly without overlapping on to your baking trays.

  6.       Bake for about 30 minutes (until cooked through); some should be beginning to crisp. While these are cooking, make your toppings. Remove once cooked.

Make your Turkey Bolognese:

  1.       Heat some coconut oil in a deep dish pan and add your onion and garlic. Cook until onion is soft. Add your cherry tomatoes, bacon salt and all spices. Cook for 3-4 minutes.

  2.       Add your turkey mince and bread; cook through.

  3.       Add your canned tomatoes, tomato paste, passata, coconut sugar and stock cube dissolved in boiling water.

  4.   Simmer until ready to serve to help reduce some of the liquid. Season to taste.

Make your Satay Mushrooms and Tofu:

  1.   Heat some coconut oil in a deep dish pan and add your onion and garlic. Cook until onion is soft. Add your cherry tomatoes, tofu and mushrooms, and cook until mushrooms are tender.

  2.   In a separate bowl, combine your NuttyWhey, coconut milk, yoghurt, spices and water, and stir well to be a thick paste (to thicken, use more NuttyWhey or 1 tsp cornflour). 

  3.   Pour your mushroom mix into a bowl and top with your satay mix. Toss to coat.

Serve:

  1.       Divide your chips up between four plates. Top with your choice of turkey mince and/or satay mushrooms. Top with some Greek yoghurt and, if you like, grated low-fat cheese.

VARIATIONS

*Bacon salt can be found online. I got mine here: www.smokedandcured.com.au

**You can swap for standard peanut butter — this will impact on the nutritionals provided. 

NUTRITIONAL INFORMATION

Per serve/Per 100g 

Turkey Bolognese and Fries

Energy (kJ): 1780/346 | Protein (g): 38.8/7.5 | Fat (g): 12.5/2.4 | Sat. fat (g): 3/0.6 | Carbs (g): 35.3/6.9 | Sugar (g): 15.4/3 | Sodium (mg): 566/110 

Satay Mushroom and Tofu and Fries

Energy (kJ): 1810/455 | Protein (g): 29.8/7.5 | Fat (g): 17.2/4.3 | Sat. fat (g): 4.4/1.1 | Carbs (g): 35/8.8 | Sugar (g): 12.5/3 | Sodium (mg): 112/28

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