Loaded Sweet Potato Chips with Veneto Veal Medallions

Loaded Sweet Potato Chips with Veneto Veal Medallions


Serves: 4 

Prep Time: 5 Minutes 

Cooking Time: 10 minutes 


  • 500g Veal Medallions, cut into strips
  • 550g sweet potatoes, sliced lengthways
  • 1 ½ tbsp olive oil1
  • 1 red onion, thinly sliced1
  • 1 tsp ground cumin
  • ¼ tsp garlic powder
  • ¼ tsp chilli powder
  • 1 avocado, diced
  • Juice of ½ a lemon
  • 250g punnet cherry tomatoes, diced
  • 80g feta cheese, crumbled
  • 2 green onions, thinly sliced
  • Sour cream and mixed salad leaves, to serve




  1. Preheat a sandwich press. Lightly spray the sweet potato with olive oil.
  2. Cook the potatoes in the sandwich press for 8 to 10 minutes, turning halfway, or until just tender. Set aside to cool slightly then slice into 1cm thick fries.
  3. Meanwhile, heat the oil in a large non-stick frypan over medium-high heat. Cook the onions for 2 to 3 minutes until softened.
  4. Add the beef strips, cumin, garlic powder, and chilli powder. Cook for 5 minutes, stirring occasionally until beef is browned and cooked through.
  5. In a bowl, mash avocado with lemon juice and season with salt and pepper.
  6. To serve, place sweet potatoes on a plate. Top with the beef mixture, avocado and tomato. Sprinkle with feta and green onions. Serve with sour cream and mixed salad.