Potato waffles

Hi there,

How you doin’? Everything’s great here. The book is finally coming together, and I can now see the light at the end of the tunnel. Yeeeey!

Today, I bring one of my new favorite comfort foods: potato waffles. They’re gluten-free and have just a few ingredients, you’ll love this.

I like potatoes in every possible way, but these will get you that feeling you’re eating something fancy. Perfect for Easter’s brunches.

Ingredients for two portions:

  • 300g potato peeled and shredded
  • 2 tbsp of aquafaba
  • 1-2 tbsp of potato starch
  • 2 tbsp of nutritional yeast
  • 1 spring onion cut into little pieces
  • 1 tbsp of olive oil
  • 2 good pinches of salt
  • pepper to taste

To serve:

  • 250g asparagus
  • 1 cup of cherry tomatoes
  • 1/2 avocado cut into cubes
  • olive oil and salt to taste

Instructions:

  1. Start by peeling and washing your potatoes. Next, shredded them into little strips. I used the largest opening.
  2. With a kitchen towel, squeeze all the liquid from the potato. This will help the waffles cook evenly.
  3. Next put the shredded potato in a large bowl and add all the ingredients. Mix well.
  4. You should end up with a consistent batter – not too wet and not too dry. If dry, add more aquafaba. If too wet, add more starch.
  5. Put a pan filled with water in the stove.
  6. Meanwhile turn on your waffle making according to the manufactor’s instructions. Once ready, add the mixture separating it to form two waffles.
  7. While the waffles cook (5-7 minutes), add the asparagus to the pan and boil for 5 minutes.
  8. Remove them from the stove and run them through cold water. Then, add them to a frying pan with a bit of olive oil and salt. For 3-4 minutes. Add the tomates as well.
  9. Once they are nice and toasted, remove them from the pan and put them aside.
  10. Now you should already smell the waffles in the air, so it’s time to remove them carefully from the waffle machine.
  11. Add them to the plate along with the asparagus and tomates and top them off with avocado and a squeeze of lemon juice.

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