Leftover Mexican Inspired Jaffles with Sweet Potato Fries

Serves 4

Ingredients:

200g cooked rice

500g leftover Bolognese sauce

8 pieces of white bread

50g spreadable butter

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

750 ml sparkling water

1 sweet potato chopped into strips

100g tempura flour

160ml sparkling water

1/4 cup olive oil

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.

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 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, spice mix and sparkling water to create a batter.

Coat the sweet potatoes in the batter.

Drop the sweet potato strips into hot oil and fry for approx 2-3 mins.

Season to taste.

This recipe was provided by our Innovation partner 10 Minute Kitchen, a cooking show from Network 10 that celebrates creative, easy, budget and family-friendly meals that anyone can cook at home. Find out more about our Partnership Program.