Stuffed Capsicums with Jungle Jack

Directions

Prepare the Potatoes

1. Bring a pot of water to a boil, add ½ tsp salt, and add the halved potatoes.

2. Boil for 15-20 minutes, or until fork-tender.

3. Once cooled, mash the potatoes with a fork and add a pinch of salt.

Prepare the Stuffing

1. In a separate pan, heat 1 tbsp of oil over medium-high heat.

2. Add the sliced onion and fry for 4-5 minutes until translucent.

3. Add minced garlic and curry leaves, frying for an additional 4-6 minutes until fragrant.

4. Add salt, pepper, curry powder, chilli powder, and turmeric, and fry for 1 minute.

5. Stir in the Jungle Jack mince, breaking up large chunks as you go.

6. Fry and stir frequently. If needed, add a splash of water to deglaze the pan.

7. Add the mashed potatoes and stir to combine well for about 2 minutes.

8. Turn off the heat and set aside to cool.

Prepare the Capsicums

1. Wash and pat dry the capsicums.

2. Gently roll them to loosen the seeds, then cut them lengthwise to form a slit.

3. Shake out the seeds and remove the thin white skins inside.

4. Clean and prep all of the capsicums.

Stuff the Capsicums

1. Using a spoon, gently fill each capsicum with the Jungle Jack and potato mixture. Be careful not to overstuff.

Coat the Capsicums

1. Prepare the breadcrumbs in one bowl.

2. In another bowl, mix flour and water to form a thick batter.

3. Using alternate hands, first dip each stuffed capsicum in the batter, then coat it in the breadcrumbs, dusting off any excess.

Fry the Stuffed Capsicums

1. Heat oil in a deep pan for deep frying.

2. Once the oil is hot, fry 2-3 stuffed capsicums at a time for 4-5 minutes, or until golden brown.

3. Be sure not to overcrowd the pan.

4. Drain the fried capsicums on paper towels.

Serve

1. Serve hot with your favourite dipping sauce.