Potato Waffles with Herbed Yogurt Sauce
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
583
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 583 cal. | (28 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 5.3 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 517 mg | (13 %) | ||
| Calcium | 215 mg | (22 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 22.5 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 200 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the waffles
- 180 grams starchy potatoes
- salt
- 180 grams Pastry flour
- 1 ½ tsps Baking powder
- 2 eggs (beaten)
- 60 grams softened butter
- 250 milliliters milk
- butter (for greasing the waffle iron)
- For the yogurt sauce
- 2 handfuls mixed Fresh herbs (such as mint, basil, parsley, dill, wild garlic)
- ½ lemon (juiced)
- 100 grams Yogurt (0.1% fat)
- 200 grams Whipped cream
- salt
- peppers
Preparation steps
1.
Rinse the potatoes and boil in salted water for about 25-30 minutes. Allow to cool slightly, then peel and press through a potato ricer. Mix the riced potatoes with the flour, baking powder, a pinch of salt, the eggs, butter and milk. Stir until smooth.
2.
Heat the waffle iron and grease with butter. Spoon 2-3 tablespoons of the batter into the iron and cook until golden brown. Repeat with the remaining batter.
3.
Rinse the herbs, pat dry and remove leaves from the stems. Combine the yogurt, herbs, lemon juice and sour cream in a blender and blend until smooth. Season with salt and pepper.
4.
Plate the waffles and top with the herbed yogurt sauce.
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