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Boerie’ rolls with Chilli Peach Chutney
Ingredients(11)
| 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 |
| pinch | salt |
| 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 |
Method:
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.
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