Crispy savoury potato waffles

Published Jul 2, 2022


A light, fluffy and crispy savoury mashed potato waffle, topped with roasted cherry tomatoes, avocado slices, and herbed vegan yoghurt sauce


For the herbed vegan yoghurt sauce:

80g of vegan yoghurt

30ml Knorr Greek light dressing

2.5ml salt

7.5ml Robertsons black pepper

A handful of fresh chives, finely chopped

60g fresh parsley, finely chopped

For the potato waffle batter:

6 medium-sized potatoes, peeled and cubed

30g vegan butter

30ml Knorr Aromat Original

7.5ml Robertsons ground white pepper

250g vegan cheese, grated

For the roasted tomato topping:

250g cherry tomatoes, rinsed and halved

15ml olive oil

15ml Robertsons Masterblends Rustic Garlic & Herb seasoning

For serving:

150g (1) avocado, sliced


Whisk together herbed vegan yoghurt sauce ingredients in a small bowl and then refrigerate until needed.

Bring a large pot of water to the boil with a pinch of salt. Add potatoes and boil until soft. Drain water and transfer potatoes to a large bowl. Mash potatoes with vegan butter, Knorr Aromat Original, Robertsons ground white pepper, and vegan cheese.

Cook waffle batter in a pre-heated waffle iron in batches until golden and crispy. Set on a wire rack to cool.

While cooking the waffles, pre-heat the oven to 180°C. Place tomatoes on an oven sheet, drizzle with olive oil, and season with Robertsons Masterblends Rustic Garlic & Herb seasoning. Roast in the oven for 20 minutes.

Assemble by topping the waffle with roasted tomatoes, avocado slices and a dollop of herbed yoghurt sauce.

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