Mince on Toast with Crispy Corn

Name: Mince on Toast with Crispy Corn
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 onion, chopped; 2 cloves garlic, sliced; 450 grams beef mince; 1 carrot, grated; 2 tablespoons tomato paste; 2 tablespoons worcestershire sauce; 1 tablespoons Dijon mustard; 1 cup parsley, chopped; 4 slices ciabatta bread; 2 tablespoons oil; 1 cup water; 1 pinch salt; 1 pinch pepper; 1 tablespoons butter; 1 teaspoons ground cumin; 1 cup frozen corn, thawed

Elevate your breakfast, brunch or dinner game, with this simple and satisfying recipe for Mince on Toast with Crispy Corn. This quick dish is even tastier with a fried egg on top.

Photo of Mince on Toast with Crispy Corn

Method

Step 1 of 6
In a large frying pan warm the oil. Add the onion, garlic and mince cooking for 10 minutes or until lightly browned.
Step 2 of 6
Add the carrot and cook for a further 5 minutes.
Step 3 of 6
Stir through the tomato paste, Worchester sauce, Dijon mustard and water, bringing to a simmer for 10 minutes. Season with salt and pepper. Stir through the parsley.
Step 4 of 6
For the crispy corn, heat the butter in a frying pan until frothy. Add the corn and cumin, stirring until the corn becomes crispy and golden.
Step 5 of 6
To serve, spoon the mince over the hot toast with a generous sprinkle of corn.
Step 6 of 6
Add a fried egg to the top if desired.

Ingredients

1 onion, chopped
2 cloves garlic, sliced
450 grams beef mince
1 carrot, grated
2 tablespoons tomato paste
2 tablespoons worcestershire sauce
1 tablespoons Dijon mustard
1 cup parsley, chopped
4 slices ciabatta bread
2 tablespoons oil
1 cup water
1 pinch salt
1 pinch pepper

Crispy corn

1 tablespoons butter
1 teaspoons ground cumin
1 cup frozen corn, thawed

1 onion, chopped
2 cloves garlic, sliced
450 grams beef mince
1 carrot, grated
2 tablespoons tomato paste
2 tablespoons worcestershire sauce
1 tablespoons Dijon mustard
1 cup parsley, chopped
4 slices ciabatta bread
2 tablespoons oil
1 cup water
1 pinch salt
1 pinch pepper

Crispy corn

1 tablespoons butter
1 teaspoons ground cumin
1 cup frozen corn, thawed

Method

Step 1 of 6
In a large frying pan warm the oil. Add the onion, garlic and mince cooking for 10 minutes or until lightly browned.
Step 2 of 6
Add the carrot and cook for a further 5 minutes.
Step 3 of 6
Stir through the tomato paste, Worchester sauce, Dijon mustard and water, bringing to a simmer for 10 minutes. Season with salt and pepper. Stir through the parsley.
Step 4 of 6
For the crispy corn, heat the butter in a frying pan until frothy. Add the corn and cumin, stirring until the corn becomes crispy and golden.
Step 5 of 6
To serve, spoon the mince over the hot toast with a generous sprinkle of corn.
Step 6 of 6
Add a fried egg to the top if desired.

Nutrition per serving

1966 Kilojoules

Protein34 grams

Fat19 grams

Carbs38 grams

Sugars11 grams

Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

Step 1 of 6
In a large frying pan warm the oil. Add the onion, garlic and mince cooking for 10 minutes or until lightly browned.
Step 2 of 6
Add the carrot and cook for a further 5 minutes.
Step 3 of 6
Stir through the tomato paste, Worchester sauce, Dijon mustard and water, bringing to a simmer for 10 minutes. Season with salt and pepper. Stir through the parsley.
Step 4 of 6
For the crispy corn, heat the butter in a frying pan until frothy. Add the corn and cumin, stirring until the corn becomes crispy and golden.
Step 5 of 6
To serve, spoon the mince over the hot toast with a generous sprinkle of corn.
Step 6 of 6
Add a fried egg to the top if desired.

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