A jaffle, a toastie or a snackwich… It doesn’t matter what you call them. Or your preferred cooking method… these are an any time hit.
Lunch, breakfast, dinner or snack – a toastie will definitely hit the spot (Our Editor’s opinion). This recipe for mince and corn jaffles also makes use of a South African favourite – Chakalaka!
On the subject of jaffle vs snackwich (because we HAD to Google it)… Jaffles are made with a jaffle pan on the stove or a jaffle iron on the braai. Snackwiches are made in a snackwich machine or sandwich press. Snackwiches also typically contain cheese. We’ve even made them by grilling our sarmies in the oven.
Jody’s KOOlicious Jaffles
Cooking Time: 20min
Preparation Time: 5min
Serves: 8 servings
- 1 onion (chopped)
- 1 can of KOO Chakalaka with Sweetcorn
- 1kg lean beef mince
- 1 full loaf of bread
- Salt & pepper for seasoning
- 15ml oil for frying
- Some butter
- In a deep pan, heat oil and fry onions until golden, then add your lean beef mince to your fried onions and fry until cooked and deliciously browned.
- Add salt & pepper to to taste, mix lightly with a spoon and add in your can of Chakalaka with Sweetcorn to the mince mix and simmer for 10 minutes.
- Take pan off the heat and let it cool.
- Take your bread and lightly butter on the outside only. Fill 2 slices of bread generously and put in your jaffle pan.
- Put the jaffle pan on the heated stove and turn frequently to avoid burning. Serve and enjoy!
Recipe courtesy of Ricky Wilson & Jody Wilson via Koo Recipes.