1 kg Mince

1/4 tsp Turmeric Powder

1 tsp Dhania Powder

1 tsp Chillie Powder

1 small Potato – Grated

2 large Onions – Grated

5 slices White Bread

1 tsp Garlic

1 tsp Ginger Garlic

2 Eggs

Green Chillies

Dhania/Shallot

3/4 cup Chana Flour

1 cup Mielie Meal

2 tblsp Maas

1/4 tsp Crushed Red Chillies

3 tsp Salt

METHOD

1 medium Onion – grated1/2 tsp Black Pepper1 tsp SaltDhaniaLittle Mint1/2 cup Milk1 Egg1 tsp Baking PowderGreen Chillies1/2 kg Mince2 slices bread

METHOD

• Drain the mince.
• Soak 2 slices of bread in 1/2 cup milk – mix well.
• Mix all the ingredients together with mince.
• Add bread and milk mixture.
• Put in a tray.
• Bake at 140 degrees celsius for 1 & 1/2 hours.

2 & 1/2 cup Flour
2 & 1/2 tsp Baking Powder
2 & 1/2 tblsp ghee (hard)

1/2 cup Milk

1/2 tsp Salt

Cold Water to make Dough

METHOD

• Rub flour, baking powder and hard ghee together.
• Add milk & salt
• Add cold water & form into a dough.

1 cup Cake Flour

2 level tsp Baking Powder

Salt

1 tblsp Ghee

Green Chillies

1 Egg

1 can Cream Style Mealies

Dhania

Little Milk to form batter

METHOD

• Sift/whisk dry ingredients in a bowl.
• Rub in Ghee.
• Add wet ingredients to form batter.
• Heat oil/ghee in a pan
• Add spoonful of batter at a time to the pan to make crumpets.
• Flip over & fry until both sides are golden.
• ENJOY!

Alternative option : Mince Crumpets

Omit Mielies and use 4 tblsp samoosa mince instead. 

2 Potatoes peeled & thinly sliced into rounds 1/2 a cup Gram Flour1 tsp Cake Flour1/2 tsp Baking Powder1/4 tsp Salt 1 thinly sliced Green Chilli OR 1/2t ground Green ChilliOptional : 1 tblsp chopped Dhania/Coriander

METHOD

• Mix all ingredients together except potatoes.
• Add water to make a soft batter.
• Dip potato rounds into the batter and fry in oil until puffed and golden.
• Make sure potatoes are cooked through.

Variation ; Use sliced onion rings instead of potatoes

{One of our Mummy’s special snacks for our Daddy – enjoyed with his tea.}

2 cups Flour4 tblsp OilHalf a tsp Salt 

METHOD

• Make a pliable dough using water at room temperature.
• Knead well.
• Form into 8 equal lumps.
• Roll out and cut into 6 triangles.
• Fry in hot oil until golden and serve immediately.

1 kg Mince (wash, drain and squeeze out water) 2 big Onions (grated and squeeze out the water) 4-6 slices of Stale Bread (Soaked in water) (Squeeze out water just before adding to the mince) 1 Egg1 1/2 tsp Salt (adjust to taste) 1 tsp Tumeric Powder2 tsp Dhana Jeero1 tsp Red Chilli Powder (adjust) 1 tsp Green Chilli Paste (adjust) 1 tsp Ginger Garlic Paste1 tsp Garam Masala Powder1/2 Bunch Dhania3 tblsp Chopped Shallot 

METHOD

• In a large mixing bowl add all the above ingredients and mix well.
• If you want the mixture to be more smooth then process in a food processor until mixed well.
• Mould the mixture into small balls; flatten slightly and deep fry in oil.

4 Cups Flour1 Tsp saltWaterOil

METHOD

• Sift flour & add salt.
• Make a firm dough with water.
• Knead well.
• Separate into quarters
• Take each quarter and divide in six equals.
• Roll out the sets of six to the size of a saucer.
• Coat with oil, sprinkle flour and layer.
• Layer four by six rotis.
• Cover and set oven to 180 degrees celsius
• Grease a big tray.
• Roll one stack at a time and bake.
• Separate while hot.
• When all are done cut into strips and use the balance to fry.
• Fill with filling if your choice!