Spicy Po­tato & Pea Jaf­fles...

Getaway (South Africa) - - Food Jaffles -

In­spired by Cape Malay cuisine, with cur­ries and gats­bies in mind. Makes 6

• 300g baby pota­toes • 1 onion, chopped • cook­ing oil • 2T masala curry pow­der • salt and pep­per • ¼ cup wa­ter • 1 large tomato, chopped • 180g peas • 12 slices bread, but­tered on one side

Bring the pota­toes to boil. When ten­der, af­ter about 25 min­utes, re­move from heat.

Sauté the onion on medium heat un­til translu­cent, about seven min­utes.

Add the curry pow­der, salt and pep­per. Cook for an­other five min­utes.

Add the wa­ter and tomato, and al­low to sim­mer for five min­utes.

Add the peas and po­tato. Stir while cook­ing for three min­utes.

To as­sem­ble, top a slice of but­tered bread with three ta­ble­spoons of fill­ing, then close with an­other slice of bread.

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