For the filling:

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



  1. 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.

  2. For the chutney:

    • Place all the ingredients into a blender and blitz until smooth.
    • Pour into a bowl and cover until needed.
  3. 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.