Loaded Chili Fries with Garlic Mayo

_INGREDIENTS:

Choose your base:

• Veggie: 1 x 400g tin lentils, drained and rinsed
• Beef: 300g beef mince

Then for both:

• 200g button mushrooms, diced 
• 1 brown onion, diced
• 1 courgette (zucchini), diced
• 1 leek, diced (white part only)
• 2 cloves garlic, minced
• ½ tsp chipotle or chili powder
• ½ tsp smoked paprika
• ½ tsp ground coriander
• ½ tsp salt
• ½ tsp black pepper
• 1 x 400g can chopped tomatoes
• 1 x 400g tin lentils, drained and rinsed (OR replace with 300g beef )
• ½ cup veggie or beef stock
• 1 Tbsp tomato paste
• Olive oil for cooking

_{CHIPS (FRIES):}

• 800g Agria potatoes
• Salt
• Oil for cooking

_{INSTRUCTIONS:}

TO COOK THE CHIPS

1. Preheat oven to 200°C.
2. Scrub and rinse the potatoes (no need to peel). Cut into chips.
3. Fill a large pot with salted water, add the chips, and bring to a boil. Simmer for 8 minutes.
4. Drain and let them steam dry in a strainer for 4-5 minutes.
5. Drizzle oil onto a baking tray, spread the chips out, drizzle with more oil, and season with salt and pepper.
6. Bake for 45-50 minutes until crispy, flipping halfway.

IN THE AIR FRYER

1. Soak cut potatoes in cold water for 10 minutes, then drain and dry with a tea towel.
2. Toss with oil and salt in a bowl.
3. Place in the air fryer basket and cook on the chip setting until golden and crispy.

PREPARE THE LOADED CHILI TOPPING

1. Heat 1 Tbsp olive oil in a large heavy-based pot over medium heat.
2. Add the onion and sauté until translucent. Stir in the garlic and cook for 1 minute.
3. Beef version: add the beef mince now and cook until browned, breaking it up as you go. Veggie version: skip this step, you'll add the lentils at the end.
4. Add the spices and cook for 30 seconds.
5. Stir in the mushrooms, leek and courgette. Cook for 6-7 minutes, stirring often.
6. Mix in the tomato paste, then pour in the stock and chopped tomatoes.
7. Reduce heat, cover, and simmer for 15 minutes, stirring occasionally (beef version, simmer for 20).
8. Veggie version: stir the drained lentils through now and cook until heated. Both: season with salt and pepper to taste.

GARLIC MAYO SAUCE

1. While the chili mix cooks, mix mayonnaise and minced garlic in a bowl. Set aside until ready to serve.

TO ASSEMBLE

1. Place cooked chips on a plate.
2. Spoon over the chili mixture
3. Sprinkle with grated cheese and place in the oven for 1-2 minutes until melted.
4. Drizzle with garlic mayo and top with diced fresh tomatoes.