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
- 250g asparagus
- 1 cup of cherry tomatoes
- 1/2 avocado cut into cubes
- olive oil and salt to taste
- Start by peeling and washing your potatoes. Next, shredded them into little strips. I used the largest opening.
- With a kitchen towel, squeeze all the liquid from the potato. This will help the waffles cook evenly.
- Next put the shredded potato in a large bowl and add all the ingredients. Mix well.
- 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.
- Put a pan filled with water in the stove.
- Meanwhile turn on your waffle making according to the manufactor’s instructions. Once ready, add the mixture separating it to form two waffles.
- While the waffles cook (5-7 minutes), add the asparagus to the pan and boil for 5 minutes.
- 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.
- Once they are nice and toasted, remove them from the pan and put them aside.
- Now you should already smell the waffles in the air, so it’s time to remove them carefully from the waffle machine.
- Add them to the plate along with the asparagus and tomates and top them off with avocado and a squeeze of lemon juice.