Spicy Potato Toasties



1 portion of spicy potato filling (recipe posted on previous post)
Sliced bread
Coriander and mint chutney:
1 cup tightly packed coriander leaves
½ cup mint leaves
2-3 green chillies
1 tsp Supreme Garlic and Ginger Paste
½ tsp Supreme Cumin Seeds
¼ cup lemon juice
¼ cup water
Salt to taste
Pinch of sugar


Add all ingredients to a blender, and blend to a smooth paste. The chutney will stay in the fridge for a week. You can also store it in the freezer, in smaller containers for up to 2 months.

Butter one side of each slice of bread and spread the other side with green chutney. Place a slice of bread, buttered side down onto a clean surface. Spoon a generous portion of the potato filling and spread evenly. Top with a slice of bread, buttered side up and chutney side down and sandwich together. Heat a non-stick frying pan over medium heat. Place the sandwich in the pan and toast till both sides turn crispy and golden brown in colour. serve immediately. Repeat with remaining filling and slices of bread.

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