POTATO CHAP BEL SINIYA

Potato Chap bel Siniya - bakked

Ingredients

• 1 kg potatoes

• 500 g minced meat

• 6 tbsp coconut oil (divided)

• 1 medium onion, diced

• 1 tin (165 ml) coconut milk

• 40 g chopped parsley

• 2 tbsp salt (divided)

• 1 tsp black pepper

• ½ tsp chili flakes

• 2 tbsp 7 spice

• 1 tbsp breadcrumbs

Instructions

Cook the potatoes:

Boil the potatoes in salted water until fully cooked. Drain and peel.

While still warm, mash the potatoes with 2 tablespoons of coconut oil. Add 1 tablespoon of salt and the coconut milk. Continue mashing until smooth and creamy.

In a pan, heat 2 tablespoons of coconut oil. Add the minced meat and cook until browned.

Stir in the 7 spice, black pepper, chili flakes, and the remaining 1 tablespoon of salt.

Add the diced onion and cook until soft.

Turn off the heat and mix in the chopped parsley. Let it cool slightly.

In a Pyrex or oven-safe dish, spread half of the mashed potatoes evenly across the bottom.

Layer the meat mixture on top.

Carefully spread the remaining mashed potatoes over the meat, smoothing the top.

Use a fork or pastry prick roller to decorate the top.

Brush with the remaining 2 tablespoons of coconut oil and sprinkle breadcrumbs over the surface.

Place in a preheated oven at 180°C for 30 minutes, then finish under the grill for 5 minutes until golden and crispy on top.