My waffle iron has to be one of my favourite kitchen purchases.

I love waffles for breakfasts. I have them topped with fruit and yoghurt. For ease, I  make a batch and freeze them then I  use a toaster to reheat in the morning.

I have recently discovered they are also great for making potato waffles as an easy side for a meal. This week I have been experimenting with different vegetables in the waffles and this was my favourite!

N.B this is also a great way to hide veggies for fussy kids too


Makes 4 waffles

2 small/medium potatoes

1 tbs butter (I use a plant based one of course)

4 large handfuls of spinach

Pinch of salt

50g buckwheat flour

½ cup of almond milk

1 calorie spray oil (I use extra virgin olive oil one)

garlic and onion powder(optional)

  1. Place a of boiling water on the stove and turn on the waffle iron.
  2.  Put 2 chopped up potatoes in the pan and put a timer on for 15 mins.
  3. When the timer goes add 4 big handfuls of spinach to the potatoes and boil for another 3 mins …until spinach in wilted.
  4. Drain the spinach and potatoes and place in large bowl and mash with onion and garlic power (optional), almond milk, salt and 1 tbs of vegan butter.
  5. Spray the waffle iron with your 1 calorie spray (8 sprays will do it) and roll the mashed potato and spinach mixture into 4 equal sized balls and place in the 4 squares of the waffle iron. Press the top down and cook for 6-7 mins until brown.
  6. Enjoy your crispy waffles with your delicious pea dip (recipe below).


For the dip

Two large handfuls of peas

2 tbs of capers

Pinch of salt

Juice of half a lemon

  1. Boil peas for 3 mins.
  2. After 3 mins take the peas out. Drain and place them in blender with capers, salt and lemon juice.
  3. Blend to make your sauce and set aside.



Nutritional info:

Each waffle is around 100-125 Calories (depending on the size of your potatoes.)

All 4 waffles contain:

30g Protein

25g Fiber

15g Fat

5g Sugars

The pea dip is 70 calories and 5g of protein for the whole pot.