Don’t save waffles for breakfast! These tasty, crunchy delights have the goodness of greens, protein from the free-range eggs and make a fabulous, easy dinner. Tomatoes roasted slow and low have a wonderful sweetness and work perfectly in this meal.
INGREDIENTS
3 cups cherry tomatoes
60 ml olive oil for roasting
1 ½ cups cold mashed potato (could also use mashed kumara or pumpkin)
3 free range eggs, lightly beaten
1 cup finely grated parmesan (could also use cheddar or mozzarella cheese)
¼ – ½ brown onion (depending on taste), diced finely
⅔ cup tapioca flour (could also use all-purpose gluten free flour)
handful fresh kale, chopped very finely
sea salt and cracked black pepper
METHOD
Preheat oven to 180°C.
Toss cherry tomatoes with olive oil and a generous seasoning of sea salt and cracked black pepper. Roast for 60–70 minutes until tender and shrivelled.
Combine all remaining ingredients in a large bowl and mix well. Season with sea salt and cracked black pepper.
Lightly oil the waffle iron. Place one third of the mixture into the machine and cook for 5-10 minutes until golden and crispy. Keep the finished waffle warm while you repeat the cooking process.
Serve waffles topped with roasted tomatoes. Garnish with fresh herbs. Makes 3 waffles
Leftover waffles will keep overnight in the fridge and can the gently reheated in the oven or waffle pan.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious.
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!