Potato, Parmesan and Kale Waffles with Slow Roasted Cherry Tomatoes
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.
