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Indian-Inspired Cheese Toastie
Info
Curried potato and cheese sourdough toasties served with a homemade coriander chutney. A delicious spicy twist on a grilled cheese.
Ingredients
Method
Ingredients
- 8 slices sourdough bread
- Softened butter
- 2 large potatoes, around 500g – peeled,boiled and mashed
- ¼ tsp hot chilli powder
- ½ tsp Bart hot curry powder
- ¼ tsp Bart turmeric
- ¼ tsp Bart ground cumin
- Pinch salt
- 10g fresh coriander, stalks removed and roughly chopped
- 150g grated Cheddar cheese
Chutney
- 50g fresh coriander, stalks included
- ½ green chilli, deseeded for lower heat
- 1 tsp Bart garlic paste
- Generous pinch salt
- 1 tsp lemon juice
Method
1. First make the chutney. Add all of the ingredients for the chutney into a measuring jug and blend until smooth using an immersion blender.
2. Add the potatoes, spices, coriander, and salt to a bowl. Mash with a potato masher until smooth.
3. Butter all of the sourdough slices. Spread half of the slices with 1/4 each of the potato mix and top with the cheese. Top with the remaining bread slices.
4. Heat a large pan over a medium-high heat. Fry the sandwiches in batches until golden on both sides. Cover the pan with a lid if necessary to help the cheese melt.
5. Serve immediately with the coriander chutney.
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