Celebrating the classic jaffel

Breafast jaffel. Lunch jaffel. Dinner jaffel. There are so many options when it comes to jaffels and best of all, your kids will love this old favourite!

Here’s how to make them:

*Makes 10 jaffels

Ingredients

• 2 tbsp of olive oil
• 1 large onion – finely chopped
• 1 medium potato, peeled and finely chopped
• 2 cloves garlic, crushed
• 250ml beef stock
• 500g mince
• 7g (sachet) of Raja mild and spicy curry powder
• 1 x small tin of tomato paste
• Salt and freshly ground black pepper to taste
• 20 slices of white or brown bread.
• Mrs Balls  chutney

Method

1. Heat the oil in a large saucepan. Add onion and garlic; stir-fry lightly for 5 minutes or until onions begin to brown. Add the mince and Raja curry powder.
2. Stir-fry for another 5 to 8 minutes. Add tomato paste, potato chunks, peas, and stock.
3. Reduce heat and simmer slowly for about 20 – 25 minutes or until sauce has reduced by one third.
4. Add salt and pepper to taste.
5. Spread the bread with butter and place the buttered side on the jaffel pan.
6. Add spoonfuls of the mince mixture on the bread and a dollop of chutney on top of the mince. Place another slice of bread on top and close. Remember to cut off edges.
7. Fry over high heat (if you’re camping, it will be hot coals or over high heat on the stove) for about 5 minutes per side or until golden brown. Serve hot.