Summary

Ingredients

• 500 g jacket potato (s)
• 75 g mararine
• 3 egg (s)
• 250 g quark, lean
• 100 g flour (whole wheat flour)
• 1 bunch basil

For the dip:

• 100 g sour cream
• 125 g yourt
• 1 tablespoon tomato paste
• salt and pepper
• Paprika powder

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Instructions

1. For the waffles, press the potatoes through and let them cool. Beat the eggs with the margarine until frothy. Add the quark, flour and the squeezed potatoes, season with salt and pepper and work into a smooth dough. Grease the waffle iron with margarine and place 3-5 basil leaves on the lower surface. Pour in a large spoon of dough, smooth it out and place 3-5 basil leaves on the dough again. Bake the waffles in the closed waffle iron until golden brown.
2. The indicated amount makes eight waffles.
3. For the dip, mix the sour cream, yoghurt and tomato paste well and season with pepper, salt and paprika. Serve in a bowl with the waffles.