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
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 and drop a dessert spoon mixture into the center of each square and cook until set.
These keep 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 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
Keywords: Potato Waffles, Celery peach salad
