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an image of 2 Potato Waffles and Celery Peach Salad

Potato Waffles and Celery Peach Salad

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  • Author: EsmeSalon.com
  • Prep Time: 15 minutes
  • Bake Time: 50 minutes
  • Cook Time: 1 hours
  • Total Time: 2 hours 5 minutes
  • Yield: 10 1x
  • Category: Lunch Recipes
  • Cuisine: Belgium

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


Instructions

Potato Waffles

  1. Mix all the ingredients and blend well in a food processor.
  2. Allow standing for at least an hour.
  3. Heat up the waffle iron, drop a dessert spoon mixture into the center of each square, and cook until set.
  4. These are kept for a few days in a cold fridge.

Salad

  1. Cut the celery as thinly as possible.
  2. Chop celery leaves.
  3. Dice peaches.
  4. Slice dates.
  5. Mix everything together.

Salad Sauce

  1. Mix Yoghurt and mayonnaise and toss the first mixture in the sauce.
  2. 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
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