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Ingredients
Potato Waffles with Turkey and Horseradish Cream
- Ingredients
- 800 grams waxy potatoes
- 2 egg yolks
- 3 tsps Potato starch (depending on potato variety)
- salt
- freshly grated Nutmeg
- vegetable oil
- 300 grams turkey breasts (skinless)
- cayenne pepper
- ¼ Cucumber
- 6 Cherry tomatoes
- ½ Lettuce
- ½ bunch Arugula
- 200 grams Natural yogurt
- 80 grams cream cheese (softened)
- freshly ground peppers
- 1 splash lemon juice
- 30 grams fresh Horseradish
- Chives (for garnish)
Peel and grate the potatoes. Wrap in a tea towel and squeeze, allowing the potato juices to drain. Mix the grated potatoes with the egg yolks and potato starch. Season with salt, pepper and nutmeg.
Working in batches, cook the potato mixture in a greased, preheated waffle iron until golden brown on both sides. Keep warm in the oven at 80°C (approximately 175°F).
Rinse the turkey, pat dry and cut into small, thin slices. Season with salt and cayenne pepper. In a large skillet with oil, sauté until golden brown.
Rinse the vegetables and pat dry. Cut the cucumber and tomato into thin slices.
Whisk together the yogurt, cream cheese, horseradish and lemon juice. Season with salt and pepper.
Plate the waffles and cover each with a few lettuce leaves, cucumber and tomato slices. Top with the turkey slices and garnish with a dollop of the horseradish cream and chives.
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |