Cheese & Scallion Mashed Potato Waffles + Guacamole | Vegan

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I’m 26 years old and just a week ago, I had never had a waffle. What’s wrong with me? Yeah, I don’t understand either.

So naturally, one of the best presents I got this Christmas was a waffle iron from my sweet girlfriend. The last few days I have been making waffles like my life depended on it. It’s so much fun!

I’ve obviously had a few waffles fail miserably, but today I came up with a savoury waffle that I just had to share with you!

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THE WAFFLES

150 g potatoes
50 g dairy free cheese, shredded
2 tablespoons flour; whole or plain
2 tbsp milk (rice, soy, almond etc.)
1 tbsp dairy free butter
1 teaspoon baking powder
2 scallions, chopped
1/4 teaspoon garlic powder
1 pinch each of salt & pepper

THE GUACAMOLE

1 ripe avocado
1 clove of garlic
1/2 lime; the juice
1 pinch each of salt & pepper
+ optional add-ins; jalapeno, cilantro, tomato

DIRECTIONS

Scrape any dirt off of the potatoes, dice them and throw them in a pot of boiling water for about 15 minutes.
Pour out the water and leave the potatoes in the pot.
Add butter, milk and cheese and mash it all together. It’s okay if it’s kinda chunky.
Add in the flour, baking powder, spices and scallions. Mix well.
Place a spoonful of the mix in a hot, nonstick (or oiled) waffle iron. Cook until golden.
Start the guacamole while the waffles are cooking; scrape the avocado out of its skin, add to a bowl and mash well. Add the remaining ingredients, mix and chill until ready to serve.
Enjoy!

This recipe makes 8 small waffles / serves 2.

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Remember to share your #milkingalmonds recreations on Instagram by using the hashtag. I love seeing my food on your plates! xxx

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