Description
How to use up your leftover mashed potatoes! Make these awesome waffles with a side of salad and you have an afternoon meal ready in no time.
Ingredients
Units
Scale
Potato Waffles
- 2 cups mashed potato
- 2 large eggs
- 1 medium carrot roughly chopped
- A handful celery leaves
- 1 heaped Tbsp. flour
- 1 heaped Tbsp. corn flour
- 1 heaped Tbsp. mixed seed
- 1 heaped Tbsp. almonds
- A large pinch salt
- 1/2 tsp turmeric
Celery and Peach Salad
- 4 long stalks celery
- 2 cling peaches (or equivalent of tinned peaches)
- 5 seedless dates
Salad Sauce
- 2 Tbsp. full fat yoghurt
- 2 Tbsp. mayonnaise
Instructions
Potato Waffles
- Mix all the ingredients and blend well in a food processor.
- Allow standing for at least an hour.
- Heat up the waffle iron, drop a dessert spoon mixture into the center of each square, and cook until set.
- These are kept for a few days in a cold fridge.
Salad
- Cut the celery as thinly as possible.
- Chop celery leaves.
- Dice peaches.
- Slice dates.
- Mix everything together.
Salad Sauce
- Mix Yoghurt and mayonnaise and toss the first mixture in the sauce.
- Do a taste test and adjust the seasoning to your own preference.
Notes
Variation: Strawberries also work well in this recipe.
Prepared. tried and tested by Dee Harris
Bake time: 5 minutes each, so 10 waffles should be around 50 minutes in total
Nutrition
- Serving Size: 1
- Calories: 122
- Sugar: 7
- Sodium: 211
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 2
- Protein: 3
- Cholesterol: 39
