Serves: 4

Time: 25 minutes

Ingredients

• 1 box of Fry’s Mince
• 100ml oil
• 1 red onion, finely chopped
• 1 tbsp. crushed ginger and garlic
• 250g plain cream cheese (or try vegan parmesan)
• 3 sprigs thyme
• 20 large jalapeno peppers
• 1 cup flaxseed meal
• ½ cup water
• 3 tsp. margarine
• ½ cup flour
• 1 cup dry bread crumbs

Method

•  Heat 30ml oil in a medium sized pot and add onions and garlic and ginger.
•  Fry until onions are golden brown and add Fry’s Mince. Cook through, drain and allow to cool.
•  Mix in cream cheese and thyme and set aside.
•  Clean jalapeno peppers removing pips and spoon mixture into each jalapeno pepper and set aside.
• In a bowl add flaxseed meal, water, margarine, flour and breadcrumbs and mix together.
• Gently roll each stuffed jalapeno peppers into the mixture, forming a layer around the peppers.
• Deep fry in 70ml of oil on high heat between 2-3 minutes, turning the peppers once and drain and allow to cool.

     Ready to serve.

Thank you to Rev Batohi of Durban and Fry’s Family Food for your lovely recipe contributions.