Mumbai Toastie
Plant Based
Main courses
Ingredients
Mumbai Toastie
−
+
£36.58
For the filling:
Coriander
/g
100.0 g
0%
Mint
/g
50.0 g
0%
Ground cumin
/g
7.0 g
0%
Salt
/g
1.0 g
0%
Caster sugar
/g
5.0 g
0%
Green Chillies
/g
10.0 g
0%
Lemon juice
/ml
50.0 ml
0%
For the chutney:
Wholemeal medium sliced bread
/g
900.0 g
0%
Vegan Cheese
/g
400.0 g
0%
Red onions
/g
200.0 g
0%
Vegetable oil
/ml
100.0 ml
0%
To finish:
Bombay Mix
/g
100.0 g
0%
/
For the filling:
-
Coriander 100.0 g
-
Mint 50.0 g
-
Ground cumin 7.0 g
-
Salt 1.0 g
-
Caster sugar 5.0 g
-
Green Chillies 10.0 g
-
Lemon juice 50.0 ml
For the chutney:
-
Wholemeal medium sliced bread 900.0 g
-
Vegan Cheese 400.0 g
-
Red onions 200.0 g
-
Vegetable oil 100.0 ml
To finish:
-
Bombay Mix 100.0 g
Preparation
-
For the filling:
- Peel and dice the potatoes then place into a saucepan and cover with water.
- Bring to the boil then reduce the heat slightly and cook until soft.
- Remove from the heat and drain well then return to the pan and place back on to the heat the "dry out".
- Light mash the potatoes with the back of a spoon.
- Pour the oil into a separate pan and place on to medium heat then add the Knorr professional Pataks Paste and cook for 2 -3 minutes then pour in the water and cook until evaporated.
- Add the potatoes and mix through the spices then remove from the heat and cover until needed.
-
For the chutney:
- Place all the ingredients into a blender and blitz until smooth.
- Pour into a bowl and cover until needed.
-
To finish:
- Peel and slice the red onion.
- Lay the bread out and spread the chutney over half.
- Spoon the spiced potatoes on top of the chutney and top with the red onion.
- Add the vegan cheese and top with the other slice of bread.
- Brush the top with oil and place on to a pre-heat char grill or panini grill.
- Cook for 3-4 minutes until golden then remove and cut in half.
- Sprinkle with Bombay mix before serving.
