Mexican chili potato wedges, with coriander mince

Ingredients

• 6 large potatoes, cut into wedges and par boiled
• 30 ml (2 tbsp) sunflower oil
• 2 onions, finely chopped
• 3 garlic cloves, crushed
• 3 green peppers, seeded and sliced
• 1 kg beef mince
• 10 ml (2 tsp) chili flakes
• 15 ml (1 tbsp) ground cumin
• 15 ml (1 tbsp) ground coriander
• Salt, to taste
• 2 g tin chopped tomatoes
• 250 g cheddar cheese, grated
• Fresh coriander leaves, to serve
• 4 jalapeno pepper, sliced
• 5 spring onions, sliced
• 250 ml sour cream
• 200 g ready-made guacamole