200 g lean beef mince
2 tsp olive oil
1/2 red onion, thinly sliced
1 tbsp Moroccan spice
1/2 cup small broccoli florets, finely chopped
4 square slices wholegrain bread
1/3 cup baby spinach leaves, plus extra to serve
1/3 cup grated pizza cheese
To serve: tomato chutney and fresh sliced red chilli (optional).
Heat oil in a non-stick frying pan over medium-high heat.
Add beef mince and onion and cook for three to four minutes. Add Moroccan spice, spinach and broccoli and cook for a further one to two minutes.
Season and set aside to cool for five minutes.
Pre-heat a jaffle maker.
Spray one side of each of the slices of bread lightly with olive oil. Place the bread slices, oil side down, in the jaffle maker.
Divide spinach and beef mixture between bread, spreading to just inside the edges of the bread. Sprinkle evenly with cheese and top with the remaining slices of bread, oil side up.
Close the jaffle maker and cook until the sandwiches are golden brown.
Cut jaffles in half and serve with tomato chutney, extra baby spinach leaves and chilli, if desired.
Make double the mince mixture and use the leftover mince in tacos, healthy bowls or pasta.
Use your choice of cheese and greens in the jaffle; add some beans or lentils to the beef mixture for extra fibre.
Swap Moroccan spice for cajun spice or taco seasoning for a different jaffle flavour.
Source: Australian Beef