LEFTOVER MEXICAN INSPIRED JAFFLES WITH SWEET POTATO FRIES

by

DIANA CHAN

INGREDIENTS

Serves 4

 

  • Old El Paso Mexican Flavoured Rice

  • 500g leftover bolognese sauce

  • 8 pieces of white bread

  • 50g spreadable butter

  • 200g grated cheese (mix of mozzarella, cheddar and parmesan)

  • 750 ml Sanpellegrino Italian Sparkling Water

  • 1 sweet potato chopped in strips

  • 100g tempura flour

  • 160mL Sanpellegrino Italian Sparkling Water

  • 1/4 cup olive oil

  • Old El Paso™ Taco Spice Mix

  • 2 large dill pickles, sliced in half lengthways

 

METHOD

  • Preheat the jaffle maker.

  • If using leftover Bolognese sauce, warm slightly before filling.

  • Heat the rice according to packet instructions.

  • Mix all ingredients in large bowl

  • To make the jaffles, Divide mixture evenly on top of 4 slices of bread with the Bolognese sauce and the flavoured rice. Spread the mixture out leaving a 1cm border. Top each sandwich with cheese, and then top with the remaining bread.

  • Cook in the jaffle maker for 3-4 minutes or until golden brown.

  • Serve with pickles on side

  • Boil Sweet potatoes on medium heat until soft

  • In a bowl mix tempura flour and Old El Paso spice mix and san pel sparking water to create a batter

  • Coat the sweet potatoes in the batter

  • Then drop the sweet potato slices into a pot of boiling oil and fry for approx 2-3 mins

  • Dust salt over fries for seasoning

LFHW TIP! Today we’re having a ‘leftovers' night to use up all the ingredients in the fridge. You’ll give the food in your fridge a second chance and reduce your shopping bill too. When planning your meals, check what leftovers you have that need to be used up.

https://www.lovefoodhatewaste.nsw.gov.au/


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