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
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
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.
Recipe by whatsfordinner.co.za