Spiced meatball, baked eggs with curry crumble and potato patties.  Tomato chutney

serves two

Spiced meatballs
4 oz (100 g) ground beef
1 small egg, whisked
½ tsp (2.5 ml) garam masala
¼ cup (60 ml) Cappellari breadcrumbs porcini mushroom
Salt

Preheat oven to 350° F (180° C).  Mix and form meatballs, press flat to top with baked egg.  Bake about 20 minutes.

Baked eggs with curry crumble
2 eggs

Curry crumble
2 tbsp (30 ml) onion, diced
1 fresh green chili, chopped
2 tbsp (30 ml) olive oil
½ tsp (2.5 ml) curry powder
½ tsp (2.5 ml) ground turmeric
¼ cup (60 ml) Cappellari breadcrumbs original
Salt

In a sauté pan heat olive oil on medium heat, sauté onions and chilies until lightly toasted.
Add curry powder and ground turmeric, toast about 20 seconds while stirring.
Add Cappellari breadcrumbs and toast 30 seconds while stirring.  Remove from the heat.

Crack eggs into buttered ramekins and sprinkle with curry crumble, bake about 5 minutes in a preheated 400° F (200° C) oven.

Potato patties
1 large russet potato, boiled, shredded
3 tbsp (45 ml) Cappellari breadcrumbs
2 tbsp (30 ml) chicken broth, warm
1 tbsp (15 ml) flour
Olive oil, to drizzle

Rinse and boil potato from cold salted water until mostly cooked, strain and cool.  Peel and shred into a bowl using a large cheese grater,
add Cappellari breadcrumbs, chicken broth and enough flour to bind.
Form into patties, drizzle with olive oil and bake about 20 minutes in a preheated 400° F (200° C) oven on an oven tray lined with parchment paper
turning once when golden brown and crispy.

Tomato chutney
½ cup (125 ml) red onions, finely diced
1¼ cups (300 ml) tomatoes, diced
½ fresh red chili, seeded, chopped
Splash of olive oil
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) brown sugar
Salt

In a saucepan heat olive oil on medium-low heat, add all the ingredients stir well and simmer 30-40 minutes.
Adjust the seasoning.

Plate and serve