Light as air and full of flavour, these little 2 bite savoury waffles are a great spin on your usual veggie side.
This recipe was inspired by one for pommes dauphine, or more specifically, the line at the end which reads “Did you know you can also use the same recipe for potato waffles?”. I’ve made plenty of savoury waffles in the past, but had never thought of using choux as the base! *facepalm*
The result is a revelation! The choux means that the waffles bake up with a crisp shell and an amazing light and fluffy interior. The possibilities for flavour variations are endless – I have a list of things to try… beets, roasted peppers, tomato, sweet potato, zucchini…
Makes about 24 small waffles
Serves 6 – 8 as an appetiser or side, 3 – 4 as a light meal
Choux: about 15 minutes
Potatoes: about 30 minutes
Cooking the waffles: depends on the size of your waffle maker. Mine holds 4 small waffles, so it took about 30 minutes
Relish: about 90 minutes
For the choux
120ml (1/2 cup) whole milk
120g (1/2 cup) unsalted butter
65g (1/2 cup, spooned & scraped) all-purpose flour
2 large eggs
Put the milk and butter in a medium, heavy-based saucepan on medium heat until the butter is melted.
Sift the flour into the mixture and stir until the dough is smooth and thick. Continue cooking for 2 – 3 minutes, stirring constantly with a wooden spoon or silicon spatula.
Add the eggs one at a time into the dough and mix well. You can do this using a stand mixer fitted with a paddle attachment, or with a wooden spoon. Set aside.
For the waffles
500g (about 18 oz) floury potatoes
125g (4 1/2 oz) frozen chopped spinach
pinch ground nutmeg
salt & pepper
Peel and boil the potatoes in plenty of water until soft. Drain, and while still warm, mash well to a smooth purée.
Thaw and squeeze the water out of the spinach, then stir into the mashed potatoes.
Add the nutmeg and season well with salt and pepper. Allow to cool a little.
Add the choux to the potato mixture and stir to combine well.
Take golf ball sized spoonfuls of the dough and cook them in batches in your waffle maker on medium-high for about 5 minutes per batch, until browned. They can be kept warm on a paper towel lined baking sheet in a low oven while you cook the batches.
For the relish
1 Tbsp olive oil
1 large red onion
1 large clove garlic
6 medium ripe tomatoes
1 – 2 tsp chilli flakes, depending on how spicy you want it
1 Tbsp tomato paste (concentrate)
salt & pepper
Heat the olive oil in a medium, heavy-based saucepan. Halve and slice the onion, not too thinly, and finely chop the garlic. Add to the pan and cook over low heat until softened, about 10 minutes.
Slice the tomatoes thickly, and remove the seeds (the goo that the seeds are in is very watery) and add them to the pan.
Add the chilli flakes, tomato paste, sugar and salt and pepper.
Cover and cook over very low heat until the tomatoes have broken down and the relish is thick, about an hour, stirring occasionally.
If there is watery liquid in the bottom of the pan, remove the lid and cook until it has reduced.