Fry the onion in the oil until lightly browned then add the mushrooms & cherry tomatoes, cook for a couple of minutes. Add the mince & break up lightly in the pan, turn down the heat & leave for a couple of minutes then lightly fold in the rest of the ingredients & cook for 10 minutes on low to medium heat, turning regularly. 

Now add the rest of the ingredients trying not to break up the mince too much.

Turn on your toastie machine & butter the outside of your bread & when hot, place bread butter side down onto the hot plates. Place a couple of tablespoons of the keema mixture onto the bread taking care not to overfill or go too near the edges, place the other buttered bread butter side up on top & cook til golden brown & crisp

NOTES

Delicious served with mango chutney 

If you are making less toasties, the leftover mince is delicious reheated on its own or added to a jacket potato or simply save for more toasties! This filling is also suitable for samosas or spring rolls!

You can of course use minced beef or minced chicken/turkey if preferred