Boerie’ rolls with Chilli Peach Chutney
|1||small red onion — sliced|
|2||tinned peaches — drained and chopped|
|2 tbsp||Illovo brown sugar|
|1 tbsp||lemon juice|
|1 tsp||dried chilli flakes|
|1 box||Fry's Big Fry Boerie|
|4||hot dog rolls|
|plant-based butter — optional, for spreading|
|2 cup||red cabbage — spreaded, to serve|
|fresh coriander — to serve|
Sauté the onion until softened.
Add the chopped peaches, sugar and lemon juice to a saucepan. Heat over medium-heat while stirring for 5–10 minutes.
Stir in the chilli flakes and a pinch of salt.
Simmer over low heat, stirring often, for 12–15 minutes, until the peaches are cooked down to a jammy consistency and most of the liquid has evaporated.
Cook the Big Fry Boeries over medium heat in a pan on the stove or on the braai.
Split the hot dog rolls and toast them in a dry pan.
Spread with plant-based butter, if using.
Place a handful of shredded cabbage in each roll, followed by a Big Fry Boerie, and topped with the chilli peach chutney and a few sprigs of coriander.