Potato waffles with pea & mint mousse

Potato waffles with pea & mint mousse

Total: 1 hr | Active: 1 hr
Nutritional value / people: 432 kcal
, Fat: 21 g
, Carbohydrate: 47 g
, Protein: 11 g

Sometimes, we like a change from all the sweet breakfast options and want to start the day with something savoury. Unlike conventional recipes, the batter for these waffles is prepared largely from potatoes. Served with a pea & mint mousse, the waffles make the perfect brunch. For anyone who eats avocado spread on repeat, this pea mousse is a delicious alternative that does not contain the exotic fruit but is just as delicious.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


600 g mealy potatoes, cut into cubes
salted water, boiling
1 dl milk
40 g butter
100 g white flour
1 tsp baking powder
a little nutmeg
salt and pepper to taste
clarified butter for the waffle iron


2 tbsp olive oil
250 g frozen peas
1 dl vegetable bouillon
some peppermint leaves
½ organic lemon, grated zest and the juice
salt and pepper to taste

Serve and garnish

1 handful frozen peas, defrosted
a little mixed sprouts or pea sprouts
some peppermint leaves
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How it's done

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Cook the potatoes in salted water for approx. 20 mins. until very soft. Drain the water and allow the residual moisture on the potatoes to evaporate in the pan. Push the potatoes through a sieve or mash them with a potato masher. Stir in the milk and butter. Mix the flour with the baking powder, add to the potato mixture, season and combine thoroughly to form a smooth batter. Heat the waffle iron and brush with a little clarified butter. Spoon 2 heaped tablespoons of the batter per waffle onto the iron, bake the waffles for approx. 4 mins. each, remove and serve at once or keep warm in the oven.


Heat the oil in a pan. Add the peas, pour in the stock and simmer for a few minutes until the peas are soft and the stock has been absorbed. Allow to cool slightly. Place the peas in a blender with the mint leaves and finely puree. Add the lemon zest and juice, season.

Serve and garnish

Serve the mousse with the waffles, garnished with peas, sprouts and mint.

Good to know
Tip: Stir your preferred mix of fresh, finely chopped herbs into the potato batter.


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