"Very comforting once it enters your mouth...☺️☺️☺️"
Bread stuffed with Saucy Patties and Tahina
5
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Description
Gluten free.
Jump to Section
- Recipe Card
Prep time: 15mins
Cook time: 40mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 gluten free breadrolls
- 250g of beef mince
- A pinch of grounded white pepper
- 2 medium sized tomatoes cut into big chunks
- 1 large red capsicum deseeded and ripped into large chunks
- 3 small brown onions peeled and cut into large chunks
- 4 large garlic cloves crushed and peeled
- A pinch of ground black pepper
- A tsp of sweet paprika
- A tbsp of dried mixed herbs
- 4 tbsps of sunflower oil
- 1 small cup of water + more when needed
- 4 dollops of tahina
- 4 soaked and rinsed basil leaves for garnish
Method
Step 1
Blend all the vegetables, paprika, herbs, pepper and 2 tbsps of oil for 30 sec or until the mixture is smooth. Add water when needed.
Step 2
Heat a medium sized pot at medium heat with water. Add the mixture when the water starts to boil and cook for 3 minutes. Take half the sauce aside and save it for something else.
Step 3
Mix the mince and white pepper, form 8 mini patties. Heat a medium sized pan with the remaining tbsps of oil. Place all the Patties on the pan carefully spacing them out and coat them for 3 min on each side.
Step 4
After coating the patties place them together with the remaining oil in the pot with sauce on a medium heat and cook for 30 min or until it is well cooked in the inside. Add more water when needed.
Step 5
Cut the rolls in half, carefully scoop out the bread, stuff the patties in with the sauce 2 each, a dollop of tahina and a garnish of basil. Enjoy!😊