Food to go

This is the year of the jaffle. It’s pack-up-and-go food at its best – for work or school. Use SPAR Freshline products to make standout jaffles that fit snugly in your lunch box and hold their own as a meal.

Curried mince and potato jaffles

Enough for 10

• 30 ml olive oil

• 1 SPAR Freshline onion, finely chopped • 2 cloves of garlic, finely chopped

• 30 ml ground cumin

• 45ml roasted masala

• 500 g SPAR beef mince

• 2 SPAR Freshline green apples, coarsely grated with skin on

• 2 SPAR Freshline potatoes, peeled and cubed

• 410 g tin tomato purée

• 410 g tin coconut milk

• salt and freshly ground black pepper • 20 slices SPAR Freshline white bread • 120 ml soft SPAR butter

• basil pesto, for serving (optional)

Heat the olive oil in a large pot and add the onion, garlic and spices. Stir-fry for 3 – 5 minutes or until the spices become aromatic. Add the mince, apple and potato and fry for 3 – 5 minutes. Add the tomato purée and coconut milk. Stir through and lower the heat. Simmer for 15 – 20 minutes or until the liquid has reduced by half and the potatoes are cooked. Season with salt and pepper. Mix well. Spread butter on one side of each slice of bread. Put one slice, buttered side facing down, in a jaffle iron. Spoon the mince mixture on top. Put the second slice of bread on top, buttered side facing up. Close the jaffle iron and trim away the excess bread. Cook over a low heat for about 2 – 3 minutes a side or until golden brown. Remove from the jaffle iron and make more jaffles with the remaining bread and filling. Serve hot with pesto, or enjoy cold at work or school.