Everything about these is a yay. I’m a little waffle obsessed and sometimes even just use my waffle maker as a sandwich press, but it’s always a happy day when I whip up a batch of waffles and I’m really vibing the savoury variety at the moment. These are filled with potato and parmesan and you’re going to love them.
They have a really crisp and golden exterior and are soft and light in the centre with a definite cheesy hashbrown thing going on. They’re perfect with the fresh and vibrant pea puree and peppery horseradish yoghurt. you could go next level and add a poached or fried egg too. or go further again and add some smoked or cured salmon.
I’m thinking my next project is going to e curing salmon as I’ve never done it and it’s one of my all time favourite things to eat. When that experiment is a success I’ll be pairing it with these waffles and surely posting many pics to Instagram in my flavour bomb experiment.
But back to the waffles, you don’t need to precook the potato at all which makes them less fiddly and easier to whip up. You just grate it finely and mix into the batter. It makes for a super delicious savoury waffle that you’ll be going back for again and again.
Even better they reheat really well in a sandwich press, toaster or the waffle iron so you can have your Sunday brunch leftovers for lunch on Monday.
400g potatoes (such as chat)
1 cup spelt or wholegrain flour
1 tsp baking powder
1/3 cup freshly grated parmesan
2 Tbs spring onion or chives, finely chopped
1/4 tsp pepper
1/4 tsp salt
1/2 cup water
1 cup peas
1 tsp olive oil
juice and zest of one lemon
pinch of salt
1/3 cup plain yoghurt
1 heaped teaspoon grated horseradish
To Serve: finely sliced radish, sauerkraut of your choice and fresh herbs
Grate the potato, toss with a pinch of salt and place in a strainer over a bowl to allow some water to drain out. leave for about 10 minutes.
Meanwhile make the base of the waffle batter by combining the flour, baking powder, parmesan, pepper spring onion and salt. Stir with a whisk to combine. Add the water and eggs and beat to mix together with the dry ingredients. Stir through the grated tomato.
Pea puree: Blanch peas for a couple of minutes in boiling water. Drain, reserving 1/4 cup of the cooking water and place the peas, lemon zest, juice, olive oil and the water in a blend. Blend until it forms a smooth bright puree.
Horseradish yoghurt: Combine the horseradish and yoghurt in a small bowl and stir to combine.
The batter will make 4 large waffles. Heat your waffle iron and grease with olive oil. Place 1/4 of the mixture in the waffle iron and cook until golden. In my waffle maker this was twice the recommended time! I turned it half way through.
To serve. Spread pea puree in the centre of the waffle drizzle with horseradish yoghurt and top with finely sliced radish, kraut and herbs.