Mince Jaffles

Lynette Muller

1 tbsp (15ml) olive or avocado oil
1 onion, chopped
1 garlic clove, crushed
500g mince
1 x 410g tin chopped tomatoes
3 tbsp (45ml) tomato paste
1/3 cup (80ml) chutney
1 cup (250ml) frozen mixed corn and peas, thawed
salt and ground pepper
handful of parsley leaves, chopped
12 slices low-GI or white bread
tomato sauce, to serve

Heat the oil in a pan over medium-high heat and fry the onion and garlic for 5 minutes until soft. Add the mince and cook for 5-8 minutes until browned.

Add the tomatoes, tomato paste and chutney and cook for 5 minutes. Add the corn and peas and cook for 5 minutes. Season, then add the parsley.

Make 6 sandwiches with the mince and fry each sandwich in a jaffle pan over medium-high heat for about 5 minutes, or until golden all over. Serve with tomato sauce.

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