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)
- Place a of boiling water on the stove and turn on the waffle iron.
- Put 2 chopped up potatoes in the pan and put a timer on for 15 mins.
- When the timer goes add 4 big handfuls of spinach to the potatoes and boil for another 3 mins …until spinach in wilted.
- 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.
- 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.
- 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
- Boil peas for 3 mins.
- After 3 mins take the peas out. Drain and place them in blender with capers, salt and lemon juice.
- Blend to make your sauce and set aside.
Each waffle is around 100-125 Calories (depending on the size of your potatoes.)
All 4 waffles contain:
The pea dip is 70 calories and 5g of protein for the whole pot.