Jaffels
Two pieces of bread, toasted in the jaffel pan with a filling of savoury mince, cheese, tomato, onion, ketchup and mustard.
Jaffels Two pieces of bread, toasted in the jaffel pan with a filling of savoury mince, cheese, tomato, onion, ketchup and mustard. |
| Servings | Prep Time |
| 4people | 10min |
| Cook Time |
| 20min |
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Ingredients
- 8slices white bread
- 4tablespoons butter
- 15ml olive oil
- 2cloves garlicminced
- 2 bird eye chilichopped
- 1small onionfinely chopped
- 500gr beef mince
- 1large potatopeeled and chopped fine
- 1 carrotpeeled and chopped
- 2cups water
- 1/2packet instant brown onion soup
- salt and black pepperto season
- 8slices tomato
- 1cup greated cheddar cheese
- 2tablespoons tomato sauce
- 2tablespoons mustard
Instructions
- Make the savoury mince by heating the olive oil and saute the garlic, chili and onion until translucent.
- Add the mince and brown.
- Add water with potatoes and carrots.
- Cook for 30 min until vegetables are soft.
- Add the instant brown onion soup powder and mix through, simmering for a few more minutes until thickened. Set aside.
- Before you start, make sure you have a hot stove plate and some nonstick spray to prepare your jaffel pan with.
- Put the closed jaffel pan flat on the stove top, and heat it up. Real hot.
- Carefully open the jaffel pan, add a slice of buttered bread on the hot surface, with spoonsful of savoury mince, a slice of tomato, about a tablespoon of grated cheddar and a squeeze of tomato sauce and mustard.
- Top with another buttered slice, close, remove the crust by sliding a knife around the edges and back to the stovetop.
- Check every 15 – 20 seconds by turning the hot side over, open and catch a glimpse of the toasty goodness.
- Turn over to toast the other side. Remove carefully, let cool slightly and enjoy!