Savoury Waffles Recipe

Shredded Sweet Potato and Carrot mixed with cheese, flour & eggs. Cooked in a waffle machine, making them a great finger food and perfect for the lunchbox.

Course Lunch

Cuisine Waffles

Keyword Savoury Waffles, Vegetable Waffles

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings

Calories 93kcal

Author Amy Whiteford

Ingredients

2 medium (approx. 220g) Carrots, peeled and grated
1 medium (approx. 265g) Sweet Potato, peeled and grated
1 cup (125g) Cheese, grated
1/2 cup (70g) Plain Wholemeal Flour
1 Spring onion, finely chopped
1 tbsp Chopped fresh parsley
3 Eggs, lightly beaten

Instructions

Add the grated carrot, sweet potato, cheese, spring onion, parsley and wholemeal flour into a large mixing bowl and stir until combined. SEE NOTE 1
Add the eggs and mix well.
Spray waffle machine with oil (if needed) and heat to a medium setting (if it has settings.)
Place 2/3 - 1 cup of the mixture in the centre of the waffle machine and spread a little to the sides. Close and cook for approx. 5 mins, until browned, crispy and cooked through in the centre. Remove from waffle machine and place on a wire rack.
Repeat until all the mixture has been used up.

Notes

I used a food processor to grate the vegetables which I believe gives the best results. If you use a box grater then the vegetables can become mush and clump together. This will depend on how sharp your box grater is and the force you use. If very wet, I recommend squeezing some of the juice out (using a cheese cloth / clean dish cloth) before mixing with the flour and egg.
You can easily change the vegetables you use in this recipe. I have, in the past, tried a mixture of grated onion, capsicum (bell pepper), zucchini (courgette). If adding other vegetables I recommend squeezing the juice out before mixing with the flour and egg.

Nutritional information is an ESTIMATE only, calculated using an online nutrition calculator. It should be used as a rough guide only.

Nutrition