Potato waffles with pea & mint mousse

Name: Potato waffles with pea & mint mousse
Prep time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 100 g white flour; 1 tsp baking powder; 1 dl milk; 40 g butter; clarified butter; 250 g frozen peas; 1 handful frozen peas; 600 g mealy potatoes; some peppermint leaves; ½ organic lemons; a little mixed sprouts; 2 tbsp olive oil; 1 dl vegetable bouillon; a little nutmeg; salt and pepper to taste

Total: 1 hr | Active: 1 hr

vegetarian

368 Likes

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.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 4 person

Waffles
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

Mousse
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

How it's done

Waffles

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.

Mousse

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.

Show complete recipe