POTATO SPRING ONION CHEDDAR WAFFLES
PREP TIME – 10 MIN
COOKING TIME: 5 – 10 min
SERVES: 4
INGREDIENTS
30g unsalted butter
1 brown onion, peeled and diced
2 cloves garlic, crushed
550g Spud Lite potatoes, grated & squeezed tightly with a clean tea towel
½ cup (65g) cornflour
3 spring onions, finely sliced
½ cup (60g) strong cheddar, grated
2 large eggs, lightly beaten
1 teaspoon dried English mustard
1 teaspoon Worcestershire sauce
Salt flakes and freshly ground black pepper
TO SERVE
200g smoked salmon
1/3 cup (80g) sour cream
1 tablespoon baby capers, drained
1 tablespoon chives
¼ teaspoon sweet pap
METHOD
Melt butter in a small saucepan over low heat. Add onion and garlic, stirring until combined. Cover
and cook for 10 minutes, until onion is tender. Remove from heat and allow to cool.
Place the squeezed potato into a large mixing bowl with cornflour, tossing until well coated.
Add cooked onion mixture, spring onions and cheddar stirring to combine.
In a small bowl, whisk together eggs, mustard, Worcestershire sauce, salt and pepper, stirring until well combined. Add to potato mixture, stirring to combine.
Heat a waffle iron following manufacturers instructions. Lightly oil and place half cup fulls of mixture
into the centre, spreading out with a spatula. Cook on high for 5-10 minutes or until edges are crispy and centre is cooked through.
To serve, evenly divide smoked salmon between the four waffles and top each with 1 tablespoon sour cream, 1 teaspoon each of baby capers and chopped chives, finishing with a sprinkle of paprika.
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