Potato - Herb Waffles

Chives, thyme, green onions and parsley add an herbaceous flair to crispy mashed potato waffles. The kids at school said they had a "French fry" taste, and they are a cheap and easy option for breakfast or dinner. Leftovers freeze beautifully too - pop them in the toaster for a quick dinner starch (or savoury breakfast - try it topped with maple syrup and bacon, or molasses baked beans!).

• Ready In: 1 hr 20 mins
• Serves: 10
• Yields: 30 waffles

Ingredients

• 1  kg potato, cooked and mashed smooth (lukewarm, I used a ricer)
• 1⁄4 cup  melted butter
• 2  eggs, beaten
• 2 1⁄2 cups flour
• 2  cups whole wheat flour
• 1⁄2 cup rolled oats
• 1  tablespoon baking powder
• 1  teaspoon salt
• 1 1⁄2 tablespoons sugar
• 1  tablespoon dried parsley
• 1  tablespoon  minced fresh chives
• 1  tablespoon  minced green onion
• 1⁄2 tablespoon fresh thyme leave

Directions

1. Preheat the waffle iron and grease well with spray oil.
2. In a bowl, beat together potatoes, butter, eggs and milk until well mixed.
3. Add the flours, oats, baking powder, salt, sugar, parsley, chives, green onion and thyme. Stir to mix well.
4. Cook waffles 6-8 minutes (they take longer than “regular” waffles). Serve hot with sour cream or plain yoghurt.