Spicy Potato & Pea 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.