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7
4. Pre-heat your wafe maker until the ready-to-cook light comes on.
5. Grease both the wafe plates with a little oil-based cooking spray, then pour about
75ml of the batter mix evenly into the centre of each grid of the wafe plate.
6. Lower the lid but don’t clip the latch shut. Cook for about 7 minutes until golden brown.
For a healthy anytime snack, why not serve these wafes with some wilted spinach and a
soft poached egg?
Potatowafes– makes 6
• 2 tbsp butter
• 1 onion, nely chopped
• 1 tsp nely chopped garlic
• 360g mashed potato
• 30g plain our
• 2 eggs
• ¼ tsp salt
• ¼ tsp ground black pepper
1. Gently fry the onion and garlic in the butter until soft (about 5–7 minutes).
2. Place the mashed potato in a bowl and add the onion mix, our, eggs and seasoning.
Mix well to form a smooth, thick batter.
3. Pre-heat your wafe maker until the ready-to-cook light comes on.
4. Grease both the wafe plates with a little oil-based cooking spray, then pour about
75ml of the batter mix evenly into the centre of each grid of the wafe plate.
5. Lower the lid but don’t clip the latch shut. Cook for 7 minutes until golden brown.
Why not serve your potato wafes topped with thinly sliced steak, rocket and a balsamic
dressing?
Hintsandtips
• When preparing your Classic and Luxury wafe batters, make sure that you don’t
over-mix. Ideally these batters should be slightly lumpy. Producing smooth batters will
result in chewy wafes that won’t rise well.
• If you are preparing more than 1 batch of wafes, keep these warm in your oven until
the others are ready. Arrange in a single layer in an oven tray and place into your
oven at a low heat. This way everyone can enjoy their wafes at the same time.
• Freezing and reheating wafes is easy. Allow to cool completely and then stack 2
wafes with a layer of baking parchment between each one. Wrap in plastic wrap or
a freezer bag and freeze. To reheat simply pop the frozen wafes into your toaster or
under the grill.
recipes
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