Potato, Parmesan and Kale Waffles with Slow Roasted Cherry Tomatoes » Dish Magazine
Don’t save waffles for breakfast! These tasty, crunchy delights have the goodness of greens, protein from the free-range eggs and make a fabulous, easy dinner. Tomatoes roasted slow and low have a...
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Ingredients
- 3 cups cherry tomatoes
- 60 ml olive oil for roasting
- 1 ½ cups cold mashed potato (could also use mashed kumara or pumpkin)
- 3 free range eggs, lightly beaten
- 1 cup finely grated parmesan (could also use cheddar or mozzarella cheese)
- ¼ – ½ brown onion (depending on taste), diced finely
- ⅔ cup tapioca flour (could also use all-purpose gluten free flour)
- handful fresh kale, chopped very finely
- sea salt
- cracked black pepper
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