Don't save waffles for breakfast! These tasty crunchy delights have the goodness of garden greens, protein from free range eggs and make a fabulous, easy dinner. I got a waffle maker for xmas (requested one!) and our household has been a little obsessed with crafting all our favourite flavours into waffle form.
Tomatoes roasted low and slow have a wonderful sweetness and partner perfectly in this meal.
Potato, parmesan and kale waffles w/ slow roasted cherry tomatoes
Makes 4 waffles
3 cups cherry tomatoes
60 ml olive oil for roasting
1 1/2 cups leftover cold mashed potato (could also use mashed kumara or pumpkin)
4 free range eggs - lightly beaten
1 cup finely grated parmesan (could also use cheddar or mozzarella cheese)
1/4 - 1/2 brown onion (depending on taste) - finally diced
1 cup tapioca flour (could also use all-purpose gluten free flour)
handful fresh kale - chopped very finely
sea salt and cracked black pepper
Preheat oven to 180 degrees celsius
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 well. Season with sea salt and cracked black pepper. Lightly oil the waffle iron. Place one quarter of the mixture into the machine and cook for 5-10 minutes until golden and crispy.
Keep finished waffle warm while you repeat the cooking process.
Serve waffles topped with roasted tomatoes. Garnish with fresh herbs.
Leftover waffles will keep overnight in the fridge and can the gently reheated in the oven or waffle pan.