Mumbai Toastie

Name: Mumbai Toastie
Yield: 10
Ingredients: 100.0g Coriander; 50.0g Mint; 15.0g KNORR Professional Garlic Puree 750g; 7.0g Ground cumin; 1.0g Salt; 5.0g Caster sugar; 10.0g Green Chillies; 50.0ml Lemon juice; 900.0g Wholemeal medium sliced bread; 400.0g Vegan Cheese; 200.0g Red onions; 100.0ml Vegetable oil; 100.0g Bombay Mix

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For the filling:

Coriander 100.0 g
Mint 50.0 g
KNORR Professional Garlic Puree 750g 15.0 g
KNORR Professional Garlic Puree 750g
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Brakes

Product Specification
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

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Brunch

Pub Food

Contract Catering

Main courses

Snacks

School meals

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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.