I think of South Africans eating mince, I think of curry mince on roosterkoek, bobotie and the like… never that North American staple, the Sloppy Joe! But as a way to get more nutrient-rich mushrooms into your kids, I think this very messy, very moreish bunful should make it onto the menu.

Sloppy Joes

Serves 4


2 cups coleslaw (red and white cabbage and carrots)
¼ cup chopped spring onion
¼ cup mayonnaise (thin with a little water, or use Ranch Dressing)
225g fresh button mushrooms
1 onion, chopped
350g lean ground beef
1tbsp canola oil
½tsp dried thyme leaves
½tsp dried oregano leaves
½tsp ground mustard
¼tsp garlic powder
¼tsp onion powder
¾tsp salt
½tsp pepper
1 cup tomato purée
3tbsp brown sugar
2tbsp cider vinegar
2tbsp Worcestershire sauce
4 whole-wheat hamburger rolls


1 Toss the coleslaw with the spring onion and mayo until well combined; set aside.

2 Place the mushrooms and onion in a food processor fitted with a metal blade. Pulse until finely chopped. Add the ground beef and pulse until well combined.

3 Heat the oil in a large nonstick pan set over medium heat. Add the mushroom mixture and dry seasonings. Cook for 10 minutes or until browned and the liquid has evaporated.

4 Stir in the tomato, brown sugar, vinegar and Worcestershire sauce. Simmer for 10 minutes or until thickened. Serve on rolls topped with coleslaw.