Spicy Potato Waffles with Cucumber Cream
- For the cucumber cream
- ½ Cucumber
- 1 hard-boiled egg
- 1 garlic clove
- 250 grams Natural yogurt
- 50 grams Quark
- 2 Tbsps coarsely chopped Dill
- freshly ground peppers
- 1 Tbsp scallions
- For the waffles
- 1 kilogram waxy potatoes
- 4 eggs
- 8 Tbsps ground Oats
- vegetable oil (for greasing)
For the cucumber cream: Peel cucumber peel, cut in half lengthwise, remove seeds and dice. Sprinkle with salt and allow to infuse in water for about 10 minutes, then pat dry. Peel egg and cut 2 slices for garnish. Finely chop remainder of egg. Peel garlic and grate finely with a pinch of salt. Stir with yogurt, quark, chopped egg and dill until smooth. Mix in cucumber and season with salt and pepper to taste. Pour into a small bowl and sprinkle with egg slices and chives. Chill until ready to serve.
For the waffles: Peel, rinse and grate potatoes. Knead with eggs and ground oats and season with salt, pepper and nutmeg, to taste.
Turn on waffle iron and lightly grease.
Spread approximately 3 tablespoons of potato mixture onto the waffle iron and cook until golden brown.
Once all waffles are cooked, serve with chilled cucumber cream.