Name: Vegetable toasted sandwich
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp sunflower oil; ¼ tsp chilli powder; ¼ tsp garam masala; ¼ tsp chaat masala; 2 medium potatoes boiled and mashed (about 300g); 30g coriander roughly chopped; 10g mint leaves roughly chopped; ¼ tsp caster sugar; 2 green chillies (deseeded if you prefer less heat), roughly chopped; ½ lemon juiced; 2 tbsp natural yogurt; 8 slices of white bread; 80g salted butter softened; ½ a cucumber thinly sliced; 1 cooked beetroot thinly sliced; 1 onion thinly sliced; 2 tomatoes thinly sliced; 2 tsp chaat masala

A toasted sandwich with griddle marks is filled with vegetables

1 tbsp sunflower oil
¼ tsp chilli powder
¼ tsp garam masala
¼ tsp chaat masala
2 medium potatoes
boiled and mashed (about 300g)

For the coriander chutney

30g coriander
roughly chopped
10g mint leaves
roughly chopped
¼ tsp caster sugar
2 green chillies
(deseeded if you prefer less heat), roughly chopped
½ lemon
juiced
2 tbsp natural yogurt

For the sandwich

8 slices of white bread
80g salted butter
softened
½ a cucumber
thinly sliced
1 cooked beetroot
thinly sliced
1 onion
thinly sliced
2 tomatoes
thinly sliced
2 tsp chaat masala

Method

step 1
Heat the oil in a pan, add the spices and ½ tsp salt and mix well. Add 2 tbsp water before adding the mashed potatoes and mix well. Remove from the heat and set aside.
step 2
Tip all of the chutney ingredients into a blender or food processor with ½ tsp salt and blitz until smooth. Add a tablespoon of water if needed to loosen a little.
step 3
Heat a large griddle pan over a medium heat. Butter both sides of one slice of bread and add to the pan. On top, add ¼ of the potato mixture and spread it out evenly. Top with a few slices of cucumber followed by a little beetroot, onion and tomato. Season with a pinch of salt and chaat masala. Take a second slice of bread and spread it with chutney. Lay it chutney-side down on top of the tomatoes, then spread the top surface with butter. Press down gently using a toastie press or a flat pan lid and toast on both sides for 2 mins each, or until golden brown. Repeat with the remaining ingredients, cooking two at a time if possible. Serve with any extra chutney on the side.