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.

Preparation time: 15 minutes

Cooking time: 45 minutes

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Serves: 4 people

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Crispy Chilli Potato wedges
From the Store Cupboard
SuperValu Spice Mix ingredients pack


  1. 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.
  2. Next add in the minced beef and continue to cook, stirring occasionally until the beef is browned all over.
  3. Season lightly with a little salt and pepper.
  4. Add in the chilli powder, curry powder and soy sauce and reduce the heat to a very gentle simmer.
  5. Cover the pan with a tightly fitting lid and continue to cook for 15-18 minutes, stirring occasionally.
  6. Add in the chopped coriander.
  7. Wash and dry the lettuce leaves and drain on a clean dry cloth.
  8. Arrange the lettuce leaves on a large serving platter and fill with some of the chilli beef mixture.
  9. Garnish with the diced tomato and natural yogurt.

Crispy Chilli Potato wedges

  1. Pre-heat oven to 190°C/375°F/ Gas Mark 5.
  2. Place the potato wedges in a large bowl, drizzle with the oil, add the chilli powder and season with a little salt and pepper.
  3. 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.
Top Tip Leftover meat mix can be mixed into some hot pasta the next day to make a tasty pasta meal or alternatively can be piled high onto a baked potato with some yoghurt or crème fraiche for a healthy lunch.

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