|1 cup||Mint leaves, lightly packed|
|½ cup||Coriander leaves|
|3 ½ Tbsp||Lemon juice|
|1 tsp||Grated root ginger|
|1||Large shallot, diced|
|250 g||Potatoes (Main)|
|1 ½ tsp||Curry powder (Main)|
|2 Tbsp||McClure's pickles, finely diced|
|4 slices||Ciabatta bread (Main)|
|25 g||Butter, or table spread|
|1 cup||Maasdam cheese, grated (Main)|
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- Place all the ingredients for the salsa verde in a small blender and mix until smooth.
- Cook the potatoes until soft (or use leftover spuds). Drain. Add the butter and curry powder. Mash well, then mix in the diced pickles.
- Spread the bread with butter. Top the base slices with 1-2 tablespoons salsa verde, then the potato, then the cheese. Top with the remaining bread and spread with more butter.
- Heat a non-stick frying pan on medium. Place the toasties butter-side down. Cover and cook until golden on the base, about 2 minutes. Carefully flip the toasties over and continue cooking for another 2 minutes. Great served topped with McClure's pickles and sliced tomato.