potato waffles

Ingredients for 1 servings:

• 1 kg potato(s), floury
• 4 eggs
• 6 tbsp rice flakes
• 2 tsp salt (just under)
• some nutmeg
• 2 shallots or 1 onion
• 1 dash of vinegar (a little, just to prevent the dough from turning brown)
• some butter for the waffle iron

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

to enjoy warm and cold

Peel the shallots and potatoes and grate them finely into a bowl with a little vinegar. Mix well immediately to prevent the batter from browning. Stir in the eggs, add the rice flakes, and season the batter with salt and nutmeg. Rice flakes don’t melt completely during baking, but they give the waffle a bit of a bite. If you don’t have rice flakes or don’t want the bite, you can use oatmeal, a little flour, or potato starch instead. Brush the waffle iron with a little melted butter (this works best with a silicone brush) and bake 3 tablespoons of the batter at a time until the waffles are browned to your liking. Fresh potato waffles taste similar to potato pancakes (just not as greasy!). You can bake any leftover waffles again at the end. They will then be extra crispy and can also be eaten cold later, as a snack, or as a garnish. They are particularly good freshly baked with smoked salmon, herb quark, or cream cheese.