Name: Sloppy joes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 750 gram packet frozen potato wedges; olive oil cooking spray; 1 tablespoon vegetable oil; 1 medium brown onion, finely chopped; 1 small red capsicum, finely chopped; 600 gram pork mince; 3/4 cup frozen peas, thawed; 2/3 cup tomato sauce; 1 tablespoon mustard; 2 tablespoon cider vinegar; 1/2 cup grated cheddar cheese; 2 green onions, thinly sliced; mixed salad, to serve

Ingredients

750 gram packet frozen potato wedges

olive oil cooking spray

1 tablespoon vegetable oil

1 medium brown onion, finely chopped

1 small red capsicum, finely chopped

600 gram pork mince

3/4 cup frozen peas, thawed

2/3 cup tomato sauce

1 tablespoon mustard

2 tablespoon cider vinegar

1/2 cup grated cheddar cheese

2 green onions, thinly sliced

mixed salad, to serve

Method

1.Preheat oven to 220°C/200°C fan forced. Grease a baking tray. Place potato wedges on prepared tray; spray with oil. Bake for 25 minutes or until golden and crisp.

2.Meanwhile, heat oil in a large frying pan over high heat. Add brown onion and capsicum; cook and stir for 2-3 minutes or until vegetables are tender. Add mince; cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until browned. Stir in peas, tomato sauce, mustard and vinegar. Bring to the boil. Reduce heat; Simmer, uncovered, for 6-8 minutes or until thick.

3.Serve wedges topped with Sloppy Joes mixture; sprinkle with cheese and green onion. Serve with salad.

Try this mince mixture spooned over baked jacket potatoes or in toasted sandwiches.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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