Potato, Parmesan and Kale Waffles with Slow Roasted Cherry Tomatoes

. February, 2016
Photography by Kelly Gibney.
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. 


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


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.