This is an one course dish. You don’t really have to serve anything else with it, minimising your workload and saving time.
Butter - 11/2 tablespoon
Refined oil - 1 tablespoon
Large onion - 1 finely chopped
Capsicum - 1 finely chopped
Cooked rice - 1 cup firmly packed
Coarsely chopped walnuts and cashewnuts - 1/2 cup
Cooked minced meat - 1 cup
Egg - 1
Bread crumbs - 1/3 cup
Kashmiri chilli powder or paprika - 1 tsp
Chopped fresh coriander or parsley - 1/2 cup
Salt - 3/4 tsp
Grate lime rind - 1 tsp
Potato Layer
Medium potatoes - 8
Hot milk - 1/4 cup
Salt - 3/4 tsp
Butter - 1 tsp
Heat the butter and oil together in a karahi, non – stick preferred. Fry the onion and capsicum till the onion just starts to colour. Remove from heat.
Add the cooked rice, nuts, tomatoes, mince, egg, bread crumbs, paprika, fresh coriander, salt and lime rind. Mix well.
Place this mixture in a greased 9″/17 cm. greased baking dish. Bake for 30 minutes at 375 degree F / 190 degree C.
In the meantime prepare the topping. Boil the potatoes till well cooked. Peel and mash while still hot. Add the milk and butter.
Remove the loaf from the oven. Cover top with mashed potato. Brush with a little milk. Dot with butter and grill till the top is golden. If you do not possess a grill, bake for another 20 minutes.
Serve hot with tomato sauce.
Variation
If you want a vegetarian loaf, use 1 cup nuts and 1/2 cup milk in place of the egg.
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