Olive Magazine
Veggie-loaded fries

Veggie-loaded fries

Published: October 27, 2020 at 5:05 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

These are also known as allotment-loaded fries, so use up any autumn gluts of veg you have. Simply swap ingredients to whatever you need using up

  • Gluten free
  • Vegetarian
Nutrition:
NutrientUnit
kcal631
fat35.7g
saturates16.4g
carbs52.2g
sugars11.2g
fibre9g
protein20.7g
salt1.1g
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Try our loaded fries recipe then check out our veggie burgers and more recipes to use up left-over veg. Want an alternative side dish? Make our perfect chips, triple cooked chips, poutine, classic potato wedges or sweet potato wedges,

Ingredients

  • 1 red onion or leek, chopped into 1cm pieces
  • 2, or small marrow ½ courgettes, chopped into 1cm pieces
  • 200g squash or pumpkin, chopped into 1cm pieces
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp garlic granules
  • 2 tbsp olive oil
  • 600g frozen chunky chips
  • 100g podded broad beans or sliced runner beans
  • 4 tomatoes, finely chopped
  • 1 lime, ½ juiced, plus wedges to serve
  • 1 long, or pickled jalapeños 2 tbsp red chilli, sliced
  • ½ a small bunch coriander, chopped
  • 200g mature cheddar, grated
  • 4 tbsp soured cream or yogurt

Method

  • STEP 1

    Heat the oven to 220C/fan 200C/gas 7. Toss the onion, courgettes and squash on a baking tray with the cumin, paprika, garlic, oil and some seasoning. Mix well and roast in the middle of the oven for 30 minutes until golden and tender, stirring halfway through.

  • STEP 2

    Tip the frozen chips onto another shallow baking tray and bake above the vegetables for 25-30 minutes or until crisp and golden. Leave the oven on.

  • STEP 3

    Blanch the beans for 2-3 minutes until bright green and tender, then drain well. Stir the tomatoes, lime juice, half the chilli and half the coriander in a small bowl with some seasoning.

  • STEP 4

    When the chips and vegetables are done, transfer the chips to a large baking dish and spoon over the roasted veg and beans. Scatter with the cheese, bake for 5-10 minutes until melted and bubbling, then scatter over the tomato salsa, soured cream, remaining chilli and coriander to serve.

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