Sloppy Joe With Roasted Sweet Potato Wedges
This classic burger will be loved by the kids. Discover this recipe for your school menu and give it a
special twist with sweet potatoe wedges as a side.
Ingredients
For The Beef Ragu
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Onions 400 g
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Button mushrooms 120 g
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Carrots 150 g
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Vegetable oil 60 ml
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Minced beef lean 750 g
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Water 100 ml
For The Sweet Potato Wedges
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Sweet potato 1.3 kg
To Serve
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Hamburger buns 600 g
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Mixed green salad 150 g
Preparation
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For The Beef Ragu
• Finely dice the onions, mushrooms and carrots. Heat 20ml of oil in a large pan and sweat the chopped vegetables for 5-6 minutes or until all the vegetables are soft and translucent. • Add the beef mince to the pan and cook on a high heat for 4-5 minutes using a spoon to break down any large pieces of mince. • Mix through 8g of the KNORR Garlic Puree and cook out for 2 minutes. Add the KNORR Tomatino and water, bring to the boil and simmer for 20 minutes. Remove from the heat and set aside. -
For The Sweet Potato Wedges
• Meanwhile heat an oven to 180°C. • Cut the sweet potatoes into wedges. • In a large bowl, toss the sweet potato wedges, 10g of the KNORR Garlic Puree and 40ml oil and place on a tray lined with greaseproof paper. • Roast in the oven for around 15-20 minutes or until the wedges are golden and soft inside. • Keep warm and set aside. -
To Serve
• To arrange the Sloppy Joe, cut the burger buns in half and fill with the beef ragu, add optional extras such as gherkins or cheese. • Serve alongside a mixed salad and the roasted sweet potatoes.
