Potato-Broccoli Waffles

Crisp savory waffles made with grated potato, finely chopped broccoli and whole-wheat flour, served with a light lemon-mustard yogurt dip.

Ingredients

  • 400 g waxy potatoes
  • 150 g broccoli
  • 2 eggs
  • 3 tbsp whole-wheat flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tsp rapeseed oil for the waffle iron

Lemon-Mustard Yogurt Dip

  • 150 g low-fat plain yogurt
  • 2 tsp mild mustard
  • 1 tsp lemon juice
  • 1/4 tsp salt

Instructions

Prepare The Dip

  1. Stir the yogurt, mustard, lemon juice and salt together until smooth. Refrigerate while preparing the waffles.

Prepare The Vegetables

  1. Wash and coarsely grate the potatoes. If you have time, toss them with 1/4 tsp of the salt and leave for 10 minutes to draw out extra moisture for additional crispness.
  2. Place the grated potatoes in a clean kitchen towel and squeeze firmly until as much liquid as possible has been removed.
  3. Finely chop the broccoli, including the peeled tender part of the stalk. The pieces should be no larger than grains of rice.

Mix The Batter

  1. Whisk the eggs with the remaining 1/4 tsp salt and the black pepper.
  2. Stir in the potatoes, broccoli, whole-wheat flour and baking powder until evenly combined.
  3. Leave the mixture to stand for 5 minutes. If liquid gathers at the bottom, stir in another teaspoon of flour.

Cook The Waffles

  1. Preheat the waffle iron for 5 minutes, or until fully hot.
  2. Lightly brush the plates with rapeseed oil.
  3. Divide the mixture between the waffle plates without overfilling them. Press the mixture down gently and close the iron.
  4. Cook each batch for 7-10 minutes, depending on your waffle iron, until the waffles are deep golden, crisp and easy to release.
  5. Serve immediately with the chilled dip.

Notes

Important

Squeezing the grated potatoes thoroughly is the key to crisp waffles. Excess moisture makes them soft and difficult to remove from the waffle iron.

Note

Keep finished waffles crisp on a wire rack. If necessary, hold them in an oven at 100°C while cooking the remaining batches.

Variations

Variation Adjustment
Carrot Replace 75 g of the potato with finely grated carrot, squeezed dry.
Zucchini Replace 75 g of the potato with finely grated zucchini, squeezed well.
Spinach Replace half of the broccoli with finely chopped, well-squeezed spinach.
Light Cheese Add 30 g finely grated reduced-fat cheese to the batter.
Smoked Paprika Add 1/2 tsp sweet smoked paprika to the waffle mixture.
Smoky Dip Add 1/4 tsp sweet smoked paprika to the yogurt dip.

Troubleshooting

  • If the waffles stick, allow them to cook for another 1-2 minutes before opening the waffle iron.
  • If the mixture is watery, squeeze it again or add 1-2 tsp whole-wheat flour.
  • If the waffles are soft, use less batter per waffle and cook until deep golden brown.
  • If the broccoli remains firm, chop it more finely instead of pre-cooking it.
  • If the dip is too sharp, stir in another tablespoon of yogurt.
  • If the waffles brown too quickly, reduce the waffle iron to a medium-high setting.
  • If the grated potatoes darken, mix them into the batter quickly and do not let them sit uncovered.