Products Used In This Recipe

Mild Spicy

Spicy Mince Jaffle

Prep 25 min

Cook 40 min

Serves 6

1 Onion

500g Mince

1 tin KOO Mild Chakalaka

2 tbsp Mrs Balls Chutney, more for serving

Albany Sliced Brown Bread

Butter

½ Tomato

¼ Onion, diced finely

1 tbsp Parsley, finely chopped

1-2 tsp Vinegar

Fry the onions, mince and chakalaka in a pan over a medium heat for 20-25 minutes, stirring to evenly brown the meat.
Butter the one side of each slice of bread.
Heat the jaffel over the fire or gas stove.
Place one slice of bread butter side down in the jaffle.
Spoon a large spoonful of the mince mixture into the centre of the bread.
Place the second slice of bread butter side up over the mince and close the jaffle.
Toast on both sides until they are evenly brown.
Make up the salsa, by dicing the tomato and stirring with the parsley, onion and vinegar.
Serve the jaffle hot with a spoon of chutney and salsa.

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