Potato Waffles with Leek
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 leek, small
- 250 g potato (s)
- 2 tablespoon cheese (grated Emmentaler, 30% fat in dry matter)
- 1 egg (s)
- 4 teaspoons condensed milk, (% fat)
- 1 tablespoon potato flour or cornstarch
- Salt and pepper, pepper
For the dip:
- 0.5 clove ½ garlic
- 2 tablespoon sour cream
- 1 teaspoon herbs, (chopped garden herbs)
Print Recipe
Pin Recipe Instructions
- Cut the leek into fine rings and briefly blanch. Grate the potatoes and mix with the leek rings, Emmentaler cheese, egg, condensed milk and potato starch. Season the potato and leek mixture with salt and pepper.
- Heat a coated waffle iron and bake 2 waffles one after the other until golden brown. Finely chop the clove of garlic, mix with the sour cream and herbs, season with salt and pepper and serve with the waffles.
- Very good for the slim line!
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