Potato Waffles
Serving: 6
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Directions
- Place the potatoes in a saucepan, add water and salt and then bring to the boil. Boil for about 15 minutes until cooked.
- Drain the potatoes in a colander and leave to cool to room temperature, place in a large bowl. Mash the potatoes and sift the flour on top. Add the baking powder, icing sugar and milk and stir to form a smooth batter. Stir in the coconut. Fold the egg whites in carefully.
- Heat the waffle pan and brush lightly with oil.
- Use a small ladle to pour the batter into the waffle pan. Cook the waffles until they are a light golden colour.
- Serve with ice cream and fresh fruit salad or fruit compote.
Ingredients
- 250 g potatoes, peeled and cut into chunks
- 250 g flour
- 10 ml baking powder
- 150 g icing sugar
- 225 ml milk
- 50 g desiccated coconut
- 3 egg whites, beaten to stiff peak
- Oil for brushing