Asian Lettuce Cups with Chilli Potato Wedges
Although this may take a little time to assemble it is definitely well worth the effort. I love to serve this (all on one large plate) as a ‘help yourself’ main course.
4 people
45 minutes
15 minutes
Ingredients
- 750 g SuperValu Irish Beef Mince
Crispy Chilli Potato wedges
-
4
large
SuperValu Rooster Potatoes
washed & cut into chunky wedges
From the Store Cupboard
-
1
tsp
Chilli Powder
-
1
tbsp
SuperValu Cooking Oil
-
2
tsp
SuperValu Medium Hot Curry Powder
-
3
tbsp
SuperValu Soy Sauce
Garnish
-
1
tub
Natural Yogurt
-
0
-
SuperValu Iceberg Lettuce
-
1
-
SuperValu Tomato
diced
SuperValu Spice Mix ingredients pack
-
3
cloves
Garlic
diced finely
-
1
-
Onion
diced finely
-
1
tbsp
SuperValu Fresh Coriander
Method
- Heat a large, wide based deep pan with a little olive oil and add the diced chilli, onion, ginger and garlic and sauté gently for 3-4 minutes until softened.
- Next add in the minced beef and continue to cook, stirring occasionally until the beef is browned all over.
- Season lightly with a little salt and pepper.
- Add in the chilli powder, curry powder and soy sauce and reduce the heat to a very gentle simmer.
- Cover the pan with a tightly fitting lid and continue to cook for 15-18 minutes, stirring occasionally.
- Add in the chopped coriander.
- Wash and dry the lettuce leaves and drain on a clean dry cloth.
- Arrange the lettuce leaves on a large serving platter and fill with some of the chilli beef mixture.
- Garnish with the diced tomato and natural yogurt.
Crispy Chilli Potato wedges
- Pre-heat oven to 190°C/375°F/ Gas Mark 5.
- Place the potato wedges in a large bowl, drizzle with the oil, add the chilli powder and season with a little salt and pepper.
- Mix together ensuring the potatoes are well coated and place on a baking tray lined with parchment. Bake for 35-40 minutes until crispy and well cooked through to the centre.
