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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeGluten-free Spaghetti with Broccoli and Basil Pesto
Article by Kelly Gibney
RecipePumpkin Spiced Waffles with Roasted Fruit and Vanilla Mascarpone
Article by Kelly Gibney
RecipeBuckwheat Crepes
Article by Kelly Gibney
RecipeBrown Rice, Zucchini and Cabbage Fritters With Mozzarella, Avocado and Pesto
Article by Sarah Tuck
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!