Print Options:

Jaffels Two Ways

Yields8 ServingsPrep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

Jaffels - bring back this old favourite with a twist!

 240 g First Choice Cheddar Cheese, grated
 1 loaf wholewheat bread, sliced
 First Choice Butter Spread
For the mince:
 5 ml oil
 1 onion, chopped
 500 g lean mince meat
 100 ml water
 5 ml masala curry powder
 2 ml paprika
 5 ml tumeric
 10 ml hot chutney
 2 ml crushed garlic
 salt & pepper
For the vegetables:
 5 ml olive oil
 1 red pepper, sliced
 100 g mushrooms, sliced
 5 ml vegetable spice
For the mince:

In a pan, fry the onion until cooked.


Add mince, spices, garlic and chutney. Mix well and fry for 30 minutes or until cooked. If the mincemeat is too dry, add water.


Remove from the heat once cooked and set aside.

For the Vegetables:

In a pan, fry the peppers until half cooked.


Add mushrooms and vegetable spice and fry until the mushrooms are soft. Remove from the heat and set aside.

For the Jaffels:

Place the jaffel pan over a medium to high heat to warm up (using a gas stove).


Butter each slice of bread on one side.


Grease the pan with baking spray and place a slice of bread (buttered side down) on the jaffel pan.


Place a scoop of mince or veggies on top, top with grated cheese, and finish off with a slice of bread (buttered side up). We also added some more chutney with the mince jaffels.


Close the jaffel pan and use a butter knife to push down the edges.


Place over the heat until golden brown on both sides.

Nutrition Facts

Serving Size medium

Servings 8