VEGAN
These are brilliant and a great way to use Sunday’s left over roast potatoes and vegetables, serve them with vegan sausages or meatless meatloaf for a great brunch dish, for vegetarians top with poached eggs and hollandaise sauce. Any left overs are great I made these with roasted potatoes, broccoli, cauliflower, peas, cabbage, sage and onion stuffing, if you don’t have enough leftover roast potatoes, because in my home no matter how many extra roasts I make somehow they just disappear, add some mashed potatoes for a balanced potato waffle.
Don’t own a waffle maker (then change that !) you can make patties and pan fry in a skillet.
Prep time 5 minutes / Cooking time 7 minutes
Ingredients
Several left over roast potatoes crushed and smashed
Left over vegetables finely chopped
Left over sage and onion stuffing
Mashed potatoes (optional) if needed
Sea salt
Black pepper
Combine all the ingredients well, brush some oil over your waffle maker, pile in the filling and close the lid, cook for 5-7 minutes until crispy all over, turn out and serve immediately with your choice of accompaniments.
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