Stuffed Tomatoes with Fried Parsnip and Potato Skins

Flavorful spiced minced beef stuffed into tomatoes, served alongside crispy deep-fried parsnip and potato skin peelings.

Beef Appetiser Spicy Gluten Free Fried Tomatoes

Estimated Nutrition

Calories

321.2

kcal / serving

642.4 kcal total

Carbs

9.3g

per serving

18.5 g total

Fat

27.1g

per serving

54.2 g total

Protein

11.4g

per serving

22.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Meat

100

Beef

minced

NutsSeeds

0.25

tsp

Coriander Seeds

0.25

tsp

Cumin Seeds

pinch

Chilli Flakes

clove

Garlic

finely chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

200

Vegetable Oil

for deep frying

Vegetables

pinch

Ginger

ground

0.25

piece

Onion

finely chopped

piece

Tomato

halved and seeded

piece

Potato

skin peelings only

piece

Parsnip

skin peelings only

Method

Preheat the oven to 200°C.

Grind coriander seeds, cumin seeds, chilli flakes, and ginger into a powder using a mortar and pestle.

Dry fry the ground spices in a hot pan for one minute.

Add oil, garlic, onion, and beef to the pan and fry for 5 minutes until browned.

Season the meat mixture and spoon it into the tomato halves.

Place tomatoes on a baking sheet and bake for 8 minutes.

Heat vegetable oil in a deep saucepan until hot.

Deep-fry the potato and parsnip skins for 4 minutes until golden.

Drain the fried skins on kitchen towels and serve with the stuffed tomatoes.