Potato and Zucchini Waffles

Ever since I was recently gifted a waffle maker, I seemed to have stumbled across so many creative things you can do with it!

The waffle maker has been proving to be incredibly handy in the kitchen. It’s one of those ‘leave and forget’  for a while gizmos. Using the waffle maker too means that less ingredients are involved for holding the mixture together!

Lunch today was these tasty potato and zucchini waffles. These are super duper quick and easy and require very minimal preparation. They are also conveniently dairy free, gluten free and egg free.

Potato and Zucchini Waffles (yields 2)

What you’re going to need

1 medium-large potato, peeled and grated

1/2 zucchini, grated

fresh rosemary, roughly chopped with stem removed

fresh thyme, stems removed

salt and pepper to season

Method

1. Using a tea towel or your hands, squeeze out as much of the liquid from the potato and zucchini as you can (the drier the crispier they will go)
2. Once squeezed, place in a bowl with rosemary, thyme, salt and pepper. Mix through until evenly distributed.
3. Prepare your waffle maker. (My waffle makes two square waffles at a time and still has functioning non stick but if yours doesn’t, I’d suggest a light spray of oil). Add even amounts of mixture making sure it is packed in really tightly.
4. Close and lock the waffle maker and cook for approximately 10 minutes or until they are crispy brown on the outside and lift out with ease.
5. Serve with sauce of your choosing (I went with sweet chilli)