Mexican Hot Dogs With Hand-Cut Chips

Treat your guests with this classic dish of vegetarian Mexican hot dogs with hand-cut chips, packed with wholesome beans and flavourful spices.


1 tbsp olive oil

1 small onion, finely sliced

1 tsp ground cumin

½ tsp mixed spice

435 g can refried beans

½ cup tomato sauce

2 tbsps Worcestershire sauce

8 continental frankfurters

8 mini long dinner rolls

1 cup split cheddar cheese, grated

Extra sauce of choice, to serve


8 large potatoes, brushed, peeled and rinsed

Vegetable oil, for deep-frying

2 tbsps sea salt flakes

2 tsps each garlic powder, turmeric powder, smoked paprika

1 tsp ground cumin


1In a saucepan, heat oil on high. Saute onion 3 to 4 mins, until tender. Add spices. Cook 30 secs. Stir in beans and sauces, simmering 3 to 4 mins until thickened. Season.

2Heat a char-grill pan or barbecue on medium. Cook frankfurters 4 to 5 mins, turning, until light grill marks appear.

3Spoon bean mixture into rolls. Top with frankfurters and cheese. Serve with extra sauce.

4To prepare chips, slice potatoes lengthways into batons.

5In a large heavy-based pan, heat oil on medium, 140 C, until a cube of bread sizzles as soon as it is added. Cook chips, in 4 batches, 2 to 3 mins each, until pale golden. Drain.

6Increase heat to high, 190 C. Cook chips, in four batches, another 3 to 4 mins each, until golden. Drain on paper towel, toss with combined salt and spices. Serve straight away in paper cones.