eCook Meal
Cajun Beef & Tender Taters
with fresh parsley & a fresh salad
A rich tomato beef mince, spiced with NOMU Cajun Rub and dotted with silky onion, is served with crispy potatoes that brings the perfect balance between fluffy on the inside and crispy on the outside. Balanced with a simple, fresh salad and garnished with parsley.
Serving guide
Choose your portion size.
JUST-RIGHT POTATOES
Preheat the oven to 200°C. Place the Potato rounds in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 5-8 minutes. Drain.
CRISPY TATERS
Spread the parboiled Potato rounds on a roasting tray. Coat in oil. Roast in the hot oven until crispy, 15-20 minutes (shifting halfway).
SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MMMINCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until soft, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the NOMU rub and fry until fragrant, 30-60 seconds. Pour in the cooked chopped Tomato and 150ml of water and simmer until reduced and thickening, 10-12 minutes (shifting occasionally). Remove from the heat, add a sweetener (to taste), and season.
SOME FRESHNESS
In a bowl, combine the vinegar, a drizzle of olive oil, and a sweetener (to taste). Add the shredded salad leaves, the sunflower seeds, seasoning, and toss to combine.
DINNER? DONE!
Make a bed of the crispy potatoes, top with the saucy Cajun Beef mince, and sprinkle over the chopped Parsley. Serve the simple salad on the side and dig in, Chef.
JUST-RIGHT POTATOES
Preheat the oven to 200°C. Place the Potato rounds in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 5-8 minutes. Drain.
CRISPY TATERS
Spread the parboiled Potato rounds on a roasting tray. Coat in oil. Roast in the hot oven until crispy, 15-20 minutes (shifting halfway).
SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MMMINCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until soft, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the NOMU rub and fry until fragrant, 30-60 seconds. Pour in the cooked chopped Tomato and 300ml of water and simmer until reduced and thickening, 10-12 minutes (shifting occasionally). Remove from the heat, add a sweetener (to taste), and season.
SOME FRESHNESS
In a bowl, combine the vinegar, a drizzle of olive oil, and a sweetener (to taste). Add the shredded salad leaves, the sunflower seeds, seasoning, and toss to combine.
DINNER? DONE!
Make a bed of the crispy potatoes, top with the saucy Cajun Beef mince, and sprinkle over the chopped Parsley. Serve the simple salad on the side and dig in, Chef.
JUST-RIGHT POTATOES
Preheat the oven to 200°C. Place the Potato rounds in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 8-10 minutes. Drain.
CRISPY TATERS
Spread the parboiled Potato rounds on a roasting tray. Coat in oil. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway).
SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MMMINCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until soft, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the NOMU rub and fry until fragrant, 30-60 seconds. Pour in the cooked chopped Tomato and 450ml of water and simmer until reduced and thickening, 12-15 minutes (shifting occasionally). Remove from the heat, add a sweetener (to taste), and season.
SOME FRESHNESS
In a bowl, combine the vinegar, a drizzle of olive oil, and a sweetener (to taste). Add the shredded salad leaves, the sunflower seeds, seasoning, and toss to combine.
DINNER? DONE!
Make a bed of the crispy potatoes, top with the saucy Cajun Beef mince, and sprinkle over the chopped Parsley. Serve the simple salad on the side and dig in, Chef.
JUST-RIGHT POTATOES
Preheat the oven to 200°C. Place the Potato rounds in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 8-10 minutes. Drain.
CRISPY TATERS
Spread the parboiled Potato rounds on a roasting tray. Coat in oil. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway).
SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MMMINCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until soft, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the NOMU rub and fry until fragrant, 30-60 seconds. Pour in the cooked chopped Tomato and 600ml of water and simmer until reduced and thickening, 12-15 minutes (shifting occasionally). Remove from the heat, add a sweetener (to taste), and season.
SOME FRESHNESS
In a bowl, combine the vinegar, a drizzle of olive oil, and a sweetener (to taste). Add the shredded salad leaves, the sunflower seeds, seasoning, and toss to combine.
DINNER? DONE!
Make a bed of the crispy potatoes, top with the saucy Cajun Beef mince, and sprinkle over the chopped Parsley. Serve the simple salad on the side and dig in, Chef.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R143.35
for 4 servings · R35.84 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Red Wine Vinegar needs 60 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 24% of packR10.80
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Beef Mince needs 600 gHalaal Regular Beef Mince 1 kg 1 kg at R149.99 · 60% of packR89.99
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- NOMU Cajun Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Cajun Beef & Tender Taters?
The preparation time for Cajun Beef & Tender Taters with fresh parsley & a fresh salad is between 20 and 40 minutes.
What is the total time required to make Cajun Beef & Tender Taters with fresh parsley & a fresh salad?
The total time required to make Cajun Beef & Tender Taters with fresh parsley & a fresh salad is between 40 and 60 minutes.
How many servings does Cajun Beef & Tender Taters provide?
4 servings
What are the main ingredients in Cajun Beef & Tender Taters?
Beef, Beef Mince, NOMU Cajun Rub, Onion, Parsley, Potato, Red Wine Vinegar, Salad Leaves, Sunflower Seeds, Tomato
What is the nutritional information of Cajun Beef & Tender Taters?
Calories: 714, Carbs: 61 grams, Fat: grams, Protein: 37.6 grams, Sugar: 15.3 grams, Salt: 838 grams
How do I prepare Cajun Beef & Tender Taters?
CRISPY TATERS: Spread the parboiled potato rounds on a roasting tray. Coat in oil. Roast in the hot oven until crispy, 15-20 minutes (shifting halfway). DINNER? DONE!: Make a bed of the crispy potatoes, top with the saucy Cajun beef mince, and sprinkle over the chopped parsley. Serve the simple salad on the side and dig in, Chef. SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. JUST-RIGHT POTATOES: Preheat the oven to 200°C. Place the potato rounds in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 5-8 minutes. Drain. SOME FRESHNESS: In a bowl, combine the vinegar, a drizzle of olive oil, and a sweetener (to taste). Add the shredded salad leaves, the sunflower seeds, seasoning, and toss to combine. MMMINCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the NOMU rub and fry until fragrant, 30-60 seconds. Pour in the cooked chopped tomato and 300ml of water and simmer until reduced and thickening, 10-12 minutes (shifting occasionally). Remove from the heat, add a sweetener (to taste), and season.
What should be prepared from my kitchen to make Cajun Beef & Tender Taters?
Beef, Beef Mince, NOMU Cajun Rub, Onion, Parsley, Potato, Red Wine Vinegar, Salad Leaves, Sunflower Seeds, Tomato
How many calories does Cajun Beef & Tender Taters have?
714 calories
How much fat content does Cajun Beef & Tender Taters have?
grams