It's National Chip Week, and to celebrate Phil Vickery shows us how to jazz up our leftover chips with tasty spices and fresh mint.
Ingredients
- 3 tbsp olive oil
- ½ tsp cumin seeds
- ½ tsp turmeric
- ½ tsp paprika
- 1 small onion, very finely chopped
- 1 clove garlic, crushed
- 1 tbsp fresh ginger, very finely chopped
- 225 g8 oz left over thick chips, cut into 3cm pieces
- Salt
- Pepper
- Pinch chicken stock cube
- 4 tbsp water
- 2 tbsp chopped fresh mint
- 4 tbsp thick, natural yoghurt
Method: How to make Twice-cooked chips with spices and fresh mint
1
Heat the oil in a wok.
2
Add the spices, onion, garlic and ginger and cook for 2-3 minutes.
3
Add the chips and mix well.
4
Season with salt and pepper and add a pinch of the chicken stock cube.
5
Add the water and cover with a lid, heat for 2-3 minutes.
6
Once the water has been absorbed, stir again and remove from the heat.
7
Add the chopped mint and serve with a blob of yoghurt on top.
