Fieldco LtdFieldco LtdChilli and lime salt
1 tsp chipotle chilli powder or more to taste
½ tsp garlic powder
zest of 2 limes
4 T flaky salt
Cumin spiced beans
2 T olive oil
1 tsp cumin seeds
2 cloves garlic
salt to taste
1 x 400g tin black beans, drained and rinsed
Chipotle sour cream
½ cup sour cream
½ chipotle chilli in adobe sauce, finely chopped
squeeze of lemon to taste
Fries and garnish
800g kumara fries
½ cup grated cheddar
1 avocado diced
½ cup coriander leaves
half a lime
Chilli and lime salt
To make the salt, combine the ingredients and place on a small tray in a 100 °C oven for 15 – 20 mins. When cool store in an air tight jar.
Cumin spiced beans
Heat the oil in a frypan, add the garlic and cumin seeds. Once sizzling and the garlic is soft add the beans and cook until blistering and hot. Season.
Chipotle sour cream
Mix all ingredients together and season to taste.
Fries and assembly
Deep fry the kumara fries at 180 °C until golden on the edges. Drain well and season with the chilli lime salt. Tip onto a serving plate and top with hot beans and cheese. Dollop on the chipotle sour cream and finish with the avocado, coriander and a wedge of lime. Season with extra chilli lime salt.
Serves 4 – 6
