By h
Potato and Leek Waffles
13 steps
Prep:15minCook:30min
This nutritious take on a standard waffle has the added benefits of antiinflammatory leek and garlic, as well as low-salicylate potatoes, which are a great source of fibre, plus vitamin B6, potassium and manganese, all of which are required for healthy skin. Note that you will need a non-stick waffle iron for this recipe.
Updated at: Thu, 17 Aug 2023 03:59:55 GMT
Nutrition balance score
Great
Glycemic Index
73
High
Glycemic Load
33
High
Nutrition per serving
Calories265.7 kcal (13%)
Total Fat7.8 g (11%)
Carbs45.1 g (17%)
Sugars2.3 g (3%)
Protein4.9 g (10%)
Sodium381.1 mg (19%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Steam or boil the potatoes until soft.
Step 2
Meanwhile, thoroughly wash the leek to remove any dirt from the layers and finely dice.
Step 3
Chop or mince the garlic clove.
Step 4
Add 1–2 tablespoons of water to a frying pan over medium heat.
Step 5
Add the leek and garlic and sauté until soft. Set aside.
Step 6
When the potatoes are cooked, drain and mash them using the same pot.
Step 7
Add the oil, salt and flour and mash until well combined.
Step 8
Preheat the waffle iron (coat with oil if it is not completely non-stick; ideally do not add more oil, preferably use a new appliance to avoid sticking).
Step 9
Divide the potato mixture into two and form into discs.
Step 10
When the waffle iron is ready, add one disc to the centre of the iron, then slowly press down until the iron is closed.
Step 11
Cook until firm and crisp (about 5–7 minutes).
Step 12
Wait for the waffle iron to reheat then repeat.
Step 13
Garnish with chopped chives and serve immediately for crisp waffles as they tend to soften over time.
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