SWEET POTATO ROSTI WAFFLES
Servings: 1
Ingredients
Waffles (Makes 2)
- 3 cups spiralled sweet potato, 1 large
- 4 spring onions, sliced
- 3 tbsp chickpea flour
- 2 tbsp oil of choice
- Salt and pepper
Spinach and mushroom
- Handful button mushrooms, sliced
- 2 handfuls baby spinach
- Small garlic clove, minced
- 2 tsp oil of choice
- Salt and pepper
Tomatoes
- Small vine of tomatoes
- 2 tsp olive oil
- Salt and pepper
To serve
- 1/2 avocado, smashed
- Toasted pumpkin and sunflower seeds
- Balsamic glaze
Instructions
- Preheat the oven to 220c
- Waffles: Bung potato and 1-2 tbsp oil in a large frying pan. Cook stirring regulary on a med heat for 7 mins. Add in spring onion, cook for 2 mins.
- Whisk chickpea flour, 3 tbsps water and a heavy pinch of salt and pepper. Pour onto potato mix. Stir till fully combined. Set aside.
- Brush waffle maker with oil, once hot divide the mix equally between 2. Spread and press down on mix till the waffle plate is fully covered. Close lid, cook for 5-7 mins or until golden n crisp. (If doing double, put cooked waffles on a cooling rack in the oven at 180c to keep warm)
- Tomatoes: In the meantime put tomatoes onto a baking tray/dish. Drizzle with oil, salt and pepper. Roll tomatoes around till covered. Whack in oven for 10 mins or until soft.
- Spinach/shrooms: whilst waffles are cooking bung mushrooms into a small frying pan with 1 tsp oil. Saute on a med high heat for 5 mins, add in 1 tsp oil along with garlic and spinach. Saute until spinach has wilted. Season with salt n pepper.
- Assemble: Top waffles with spinach and mushrooms, avocado and roasted tomatoes. Drizzle on balsamic glaze and roasted seeds.
Notes
Waffles will keep up to 3 days in the fridge. To reheat pop in the oven at 200c for 5 mins or until piping hot.
Freezing: The waffles can be frozen in a zip lock/freezer friendly bag or container. To reheat pop in the oven at 200c from frozen for 10 mins or until piping hot.