Always check the labels of the products you use.
Method
- 1
Heat. Heat the waffle iron and the oven to 93 °C with a wire rack set in a tray inside.
- 2
Mash. Mash and mix 319 g riced potatoes, 1 tsp salt, 2 egg yolks and 57 g butter (or 37 g oil) in a bowl until free of lumps, then beat in 450 ml buttermilk.
- 3
Mix. Whisk 180 g plain flour, 1 tsp baking powder, 1 tsp bicarbonate of soda and 3 tbsp chives in another bowl, add to the potato mixture and mix until just combined.
- 4
Whisk. Whisk 2 egg whites in a clean, grease-free bowl until stiff but not dry, then fold them in.
- 5
Cook. Cook the waffles straight away as the iron's instructions say, since this batter doesn't hold well, keeping finished waffles warm on the rack in the oven.
Storage
Leftover waffles can be frozen and reheated in a toaster. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 3.3 g protein per 100 kcal, about 13% of energy (needs ≥ 12%)
- Low sugars: 3.4 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 148 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium bowl
- potato masher or fork
- 2 more bowls
- whisk or hand mixer
- rubber spatula
- waffle iron
- wire rack set in a baking tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 328 kcal |
| Protein | 10.7 g |
| Carbohydrate | 43.5 g |
| of which sugars | 5.1 g |
| of which free sugars | 0 g |
| Fat | 12.4 g |
| of which saturates | 7.1 g |
| Fibre | 2.4 g |
| Salt | 2.39 g |
Protein per 100 kcal
3.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
