Waffle Cakes Rolls with Mashed Potatoes and Korean Carrots
by Editorial Staff
A simple, budgetary snack without meat, from quite familiar products – bright rolls of waffle cakes with mashed potatoes and Korean carrots. A hearty breakfast dish and a great snack to take to work or a picnic.
Cook: 30 mins
Servings: 3
Ingredients
- Wafer cakes (purchased) – 3 pcs. (60-90 g)
- Potatoes – 300 g
- Korean carrots – 100 g
- Vegetable oil – 1 tbsp
- Salt to taste
Directions
- Prepare foods on the list. I have 3 medium rectangular wafer sheets. If the sheets are large, you will need 2. It is not necessary to use rectangular cakes – round or oval will also work. The wafer cakes will become soft and will not break, provided that the mashed potatoes are hot, so if you plan not to cook, but use ready-made puree, it is better to heat it up (in a pan or in the microwave).
- Peel the potatoes, wash, cut into large pieces and send to the pan. Fill with water so that it covers the potatoes, add salt and put on heat. Bring to a boil, then reduce heat to medium and simmer until soft. Depending on the type of potato, the cooking time will take about 15-25 minutes.
- Drain the finished potatoes. Add vegetable oil to the potatoes and mash with a crush.
- Place hot mashed potatoes on wafer cakes and spread evenly with a spoon.
- Place the Korean carrots on one end of the waffle cakes.
- Gently roll the filled cakes into rolls, starting on the side where the carrots are.
- Using a sharp knife, cut the rolls across (slightly obliquely) into pieces about 2-3 cm thick.
- Appetizing waffle rolls with mashed potatoes and Korean carrots are ready.
Bon Appetit!
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