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Savoury Potato Waffles

Savoury Potato Waffles 
  • 8 People
  • 60 min.
  • easy 
A light, fluffy and crispy savoury mashed potato waffle, topped with roasted cherry tomatoes, avo slices and herbed vegan yogurt sauce 
Ingredients

For the herbed vegan yogurt sauce:

  • 80 g (6 Tbsp) of vegan yogurt
  • 30 ml (2 Tbsp) Knorr Greek Light Dressing
  • 2.5 ml (1/2 tsp) salt
  • 7.5 ml (1 tsp) Robertsons Black Pepper
  • A handful of fresh chives, finely chopped
  • 60 g (a handful of) fresh parsley, finely chopped

For the potato waffle batter:

  • 6 medium-sized potatoes, peeled and cubed
  • 30 g (2 Tbsp) vegan butter
  • 30 ml (2 Tbsp) Knorr Aromat Original
  • 7.5 ml (1 tsp) Robertsons ground white pepper
  • 250 g (1 cup)) vegan cheese, grated

For the roasted tomato Topping:

  • 250 g (1 cup) cherry tomatoes, rinsed and halved
  • 15 ml (Tbsp) olive oil
  • 15 ml (1 Tbsp) Robertsons Masterblends Rustic & Garlic and Herb Seasoning

For serving:

  • 150 g (1) avocado, sliced
Cooking Method

  1. Whisk together herbed vegan yogurt sauce ingredients in a small bowl then refrigerate until needed.

  2. Bring a large pot of water to the boil with a pinch of salt. Add potatoes and boil until soft. Drain water and transfer potatoes to a large bowl. Mash potatoes with vegan butter, Knorr Aromat Original, Robertsons ground white pepper and vegan cheese.

  3. Cook waffle batter in a pre-heated waffle iron in batches until golden and crispy. Set on a wire rack to cool.

  4. While cooking the waffles, pre-heat the oven to 180 °C. Place tomatoes on an oven sheet, drizzle with olive oil and season with Robertsons Masterblends Rustic Garlic & Herb seasoning. Roast in the oven for 20 minutes.

  5. Assemble by topping the waffle with roasted tomatoes, avocado slices and a dollop of herbed yogurt sauce.

  • Nut Free
  • Dairy Free
  • Gluten Free

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