Leftover Mexican Inspired Jaffles with Sweet Potato Fries

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Serves 4

As seen on Season 2, Episode 6 of 10 Minute Kitchen on Network Ten

Recipe

Serves 4

Ingredients

• Old El Paso Mexican Flavoured Rice
• 500g leftover bolognese sauce
• 8 pieces of white bread
• 50g spreadable butter
• 200g grated cheese (mix of mozzarella, cheddar and parmesan)
• 750 ml Sanpellegrino Italian Sparkling Water
• 1 sweet potato chopped in strips
• 100g tempura flour
• 160mL Sanpellegrino Italian Sparkling Water
• 1/4 cup olive oil
• Old El Paso™ Taco Spice Mix
• 2 large dill pickles, sliced in half lengthways

Method

1. Preheat the jaffle maker.
2. If using leftover Bolognese sauce, warm slightly before filling.Heat the rice according to the packet instructions.
3. Mix all ingredients in a large bowl.
4. To make the jaffles — Divide mixture evenly on top of 4 slices of bread with the Bolognese sauce and the flavoured rice. Spread the mixture out leaving a 1cm border. Top each sandwich with cheese, and then top with the remaining bread.
5. Cook in the jaffle maker for 3-4 minutes or until golden brown.
6. Boil Sweet potatoes on medium heat until soft
7. In a bowl mix tempura flour and Old El Paso spice mix and san pel sparking water to create a batter
8. Coat the sweet potatoes in the batterThen drop the sweet potato slices into a pot of boiling oil and fry for approx 2-3 minsDust salt over fries for seasoning
9. Serve with pickles on side