800g mince (beef or veal)
4 multigrain bread rolls
1 cup of grated carrots
1 cup of grated zucchini
1 celery stick finely sliced
Butter or margarine
200g Wicked Fusion Tomato Chutney
¾ cup grated cheese
½ cup chopped fresh parsley
1tsp mashed garlic
Salt & pepper
Fry garlic and mince in a little oil until mince is cooked, breaking up the lumps.
Add carrot, zucchini, celery, Wicked Fusion Tomato Chutney, parsley, salt & pepper
Preheat oven to 180º C fan forced
Cut a slice of the top of the bread roll and scoop out the inside.
Butter the inside of the roll and bake in oven for 5 to 10 minutes until lightly brown and crunchy on the outside.
Spoon meat mixture into rolls and press down slightly with back of spoon.
Top with grated cheese & grill until cheese has melted.
Serve with fresh salad.