Potato Waffles with Creamy Dipping Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 527 cal. | (25 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 29.8 μg | (50 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 677 mg | (17 %) | ||
| Calcium | 206 mg | (21 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 173 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the waffles
- 180 grams floury potatoes
- salt
- 180 grams Pastry flour
- 1 ½ tsps Baking powder
- 2 eggs
- 60 grams soft butter
- 250 milliliters milk
- butter (for the waffle iron)
- For the dip
- 1 Red Bell pepper
- 1 handful Chives
- 300 grams Quark
- 3 Tbsps Whipped cream
- 2 Tbsps Tomato paste
- salt
- freshly ground peppers
- sweet ground paprika
Preparation steps
For the waffles, rinse the potatoes thoroughly and cook for 25-30 minutes in boiling, salted water.
Meanwhile, for the dip, rinse, clean and chop the red peppers. Rinse the chives, put some aside to garnish, and cut the rest into small rings. Mix the quark with the cream and tomato paste until smooth. Stir in the peppers and chives, season with salt, pepper and paprika.
Drain the potatoes, let the steam evaporate, peel and press through the ricer. Mix the flour with the baking powder and 1 pinch of salt, and stir until smooth with the eggs, the butter and the milk. Mix in the potatoes.
Grease the waffle iron and heat up. Pour in 2-3 tablespoons of the dough and cook each waffle until golden brown. If desired, keep the waffles warm in the oven at 80°C (approximately 200°F).
Serve the waffles garnished with some chives and with the dip on the side. Serve with a green salad.
