This time I wanted to make something that goes well with a shrimp salad. Sweet waffles were no option. I checked for other savoury ones.
There are a lot waffles with potatoes, but they often contain bacon. I wanted some without the bacon.
The green tinge comes from the parsley that is blended with the shallot and sour cream. I found a recipe that had blended spring onion greens in and that gave the tinge.
But parsley works well instead.
Cooked mashed and cooled down potatoes as a base. Sour cream as part of the liquid together with 2 eggs. A bit of flour, baking powder, salt and pepper, parsley and one shallot and a hand full of grated Emmental cheese .
ingredients:
320 g cooked mashed potatoes, cooled
1 shallot
20 g parsley
120 g sour cream
salt and pepper
80 g flour
1 tsp baking powder
2 eggs
50 g Emmental cheese
Mix half of the sour cream with the parsley and shallot.
Get all ingredients together and make a thick batter.
Let it rest for 20 min.
Butter or oil the waffle iron.
Bake about 6 waffles.
Shrimp Salad:
Use cooked and peeled artic sea shrimp. Make a sauce or buy a ready made shrimp cocktail.
Add a fine sliced red apple and some parsley. Season with pepper.
