Potato Waffles

Ingredients

• 600 g white cabbage
• Salt
• 1 Red Onion
• 1 yellow bell pepper
• 1 kg waxy potatoes
• 4 eggs
• 60 g fine rolled oats (8 tbsp)
• Pepper
• 200 g yogurt (1.5% fat)
• 2 tbsp Orange juice
• 2 tbsp olive oil
• 0.25 tsp Chili flakes
• 1 pinch sugar
• 3 tbsp Rapeseed oil

Instructions

1. 1.

   For the salad, wash and quarter the cabbage, remove the core, and cut into fine strips. Mix with salt and let sit for about 30 minutes.

2. 2.

   Meanwhile peel the onion and dice finely. Wash the bell pepper, halve it, deseed, and dice small.

3. 3.

   For the waffles, peel, wash, and grate the potatoes finely. Mix with eggs and oats, season with pepper and salt.

4. 4.

   Rinse the cabbage under running water, drain well. For the dressing whisk yogurt with orange juice and olive oil, seasoning with salt, pepper, chili flakes, and a pinch of sugar. Combine the cabbage with bell pepper, onion, and dressing; let sit for about 20 minutes.

5. 5.

   Meanwhile preheat the waffle iron and brush it with rapeseed oil. Spoon about 3 tbsp of potato batter onto each waffle slot and cook until golden brown. Remove and keep warm in a preheated oven at 80 °C (fan 60 °C; gas: level 1). Repeat with the remaining batter. Serve the waffles on top of the salad on four plates.