Fat-free potato waffles with tomato salsa

Potato waffles with tangy tomato salsa

Did you know that steamed potatoes can be easily turned into crispy waffles? It’s not quite magic, of course – the process also requires a helping hand from a waffle maker (read: hot irons). However, there is a bit of magic hidden in here, as the only main ingredient in the waffles is indeed the potato. (Of course, if you want a “cheesier” texture, you can mix in some tapioca starch, but this is not necessary.).

Therefore, potato wafers can indeed be considered a one-ingredient dish. Since waffles taste especially good with a tangy topping, we’re sharing a recipe for a tangy tomato salsa in addition to the waffles. This incredibly simple but truly delicious dish is perfect for a quick snack on a weeknight or a healthy weekend brunch with friends or family.

Quantity: 3 large semi-soft waffles
Preparation time: around 35 minutes (if you use pre-steamed potatoes).
Severity: light
To prepare you need:
For wafers:

• 500 g steamed potatoes (chilled)
• seasonings of your choice (optional)

For Salsa:

• 150 g tomatoes (diced)
• 75 g peppers (diced)
• 6 g fresh chilli (if you don’t like spice, feel free to reduce or omit the amount)
• 25 g red onion (diced)
• handful of fresh basil (finely chopped)
• sea salt (to taste)

How to make potato wafers?

First, heat up the waffle maker. Then mash the steamed potatoes with a pestle and mortar until as smooth as possible and form 2 to 3 flat balls from the mixture. Place the potato balls in a waffle maker and cook for 12-15 minutes (or until the waffles are nice and crispy and golden brown). PS! If the wafer seems to stick to the machine and doesn’t collapse or tends to fall apart, be patient – it means the wafer still needs cooking. For the salsa, mix together the chopped tomato, paprika, chilli, onion and fresh basil, season with sea salt and serve on crispy waffles.